Bagel Toppers 3

• 4 ounces cream cheese whipped
• 2 ounces smoked salmon cut slivers
• 1 tablespoon sour cream
• 1 teaspoon lemon juice fresh
• 1 tablespoon dill weed fresh, minced or 1 ts dried
• 18 teaspoon salt
• 18 teaspoon black pepper freshly ground
• 4 ounces cream cheese whipped with chives
• 2 ounces ham diced
• 2 teaspoons honey mustard
• 18 teaspoon black pepper freshly ground
• 1 cup ricotta cheese
• 13 cup radishes diced
• 13 cup cucumbers seeded, diced
• 1/4 cup parsley leaves fresh, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon lemon zest grated
• 6 ounces tomato paste can
• 1 teaspoon oregano dried
• 1/2 cup green bell peppers mushrooms, or black olives, chopped
• 3 ounces mozzarella cheese shredded
• 4 each bagels whole wheat or white, split

1. NEW YORKER: Combine cream cheese, salmon, sour cream, lemon juice, dill, salt and pepper.
2. MIDWESTERN-Combine cream cheese, ham, mustard and pepper.
3. CALIFORNIAN-Combine ricotta, radishes, cucumbers, parsley, salt and lemon peel.
4. PIZZA SNACK-Heat oven to 450~.
5. In small bowl, combine tomato paste and oregano.
6. Spread each bagel half with 1T paste mixture.
7. Place on ungreased cookie sheet.
8. Top each with bell pepper; sprinkle with cheese.
9. Bake at 450~ for 6 to 8 minutes or until cheese is melted

cream cheese, salmon, sour cream, lemon juice fresh, dill weed fresh, salt, black pepper, cream cheese, ham diced, honey, black pepper, ricotta cheese, cucumbers, parsley, salt, lemon zest grated, tomato, oregano, green bell peppers mushrooms, mozzarella cheese, white

Taken from recipeland.com/recipe/v/bagel-toppers-3-3812 (may not work)