Description
Mini whole wheat bagels topped with fluffy ricotta cheese, thinly sliced radishes, extra-virgin olive oil and salt and pepper
Ingredients
Scale
- 6 mini whole wheat bagels, split
- 2 tbsp extra-virgin olive oil
- 1 475-g container ricotta cheese
- Juice and zest of 1 lemon
- 2 tbsp chopped fresh flat-leaf parsley
- 1 bunch radishes, thinly sliced
- Salt and pepper, to taste
Instructions
- Pre-heat the broiler. Arrange the mini bagels, cut-side up, on a baking sheet and drizzle with half the olive oil. Broil until toasted and golden brown and transfer to a serving platter.
- In a small bowl add the ricotta, lemon juice, zest and parsley and then mix until evenly combined; season with salt and pepper.
- Top each bagel half with a spoonful or two of the ricotta mixture. Arrange the ricotta slices on top in an overlapping fashion. Season with salt and pepper, drizzle with a little more olive oil and serve immediately.
Notes
- For a slight variation, alternate radishes with thinly sliced Persian cucumber.
- Prep Time: 15 minutes