Breakfast bagel board

By Lisa Dawn Bolton
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Ingredients

  • Pickled shallots
  • 2 cups black grapes
  • 1 cup assorted fresh berries (blueberries, raspberries, blackberries)
  • 1 lemon
  • 2 medium tomatoes
  • 2 medium English cucumbers
  • About 1/2 medium red onion
  • 1 cup granola
  • 3 tablespoons sunflower seeds
  • 3 tablespoons unsweetened coconut flakes
  • 3 tablespoons chia seeds
  • 170 grams lox, any type
  • 1 cup peanut butter, smooth or crunchy
  • 227 grams whipped cream cheese, vanilla or lain
  • 170 grams spreadable white or goat cheese (eg: Boursin)
  • 18 mini bagels, halved and sliced lengthwise
  • 4 slices rye sandwich bread
  • 4 slices white sandwich bread
  • Fresh dill, flat-leaf or curly parsley and mint, for garnish
  • Fresh edible flowers, for garnish
  • Fresh fig, for garnish

Directions

  1. Make the Pickled Shallots and serve in a small bowl. For a more pungent kick, prepare them the day before you plan to serve this board.
  2. Prepare the fruit and vegetables: Cut the lemon into eight wedges. Cut the tomatoes into just under six millimeter slices. Cut the cucumbers into thin coins. Using a mandolin or a very sharp knife, cut the onion into paper-thin slices.
  3. Prepare the other components n the style that works best for you, then arrange everything on and around your board. Top with optional garnishes. Set out a toaster for anyone who wants a warmed or toasted bagel. Come together and enjoy!
  4. If you don’t like lox, try a nice deli ham like honey or black Forest instead. If you need a gluten-free or low-carb alternative, substitute the bagels with gluten-free bread or rice cakes.

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