Title: Bagel Toppers
Categories: Bread Spread
Yield: 4 Servings

HAWAIIAN: Split and toast 4 bagels. Spread cut sides lightly with Dijon mustard. Divide 1 cup pineapple cottage cheese evenly over bagel halves. Cut 4 slices baked ham in half and place each on 1 bagel half. SOUTHWESTERN: Combine 1-1/2 cups (5 oz.) Monterey jack cheese, 1/3 cup each diced pimiento and green chile, 1 teaspoon cumin, 1/4 teaspoon salt and 1/8 teaspoon freshly ground pepper in bowl. Sprinkle onto cut sides of 4 bagels, split and toasted. Broil 4 inches from heat source until cheese is melted. SOUTHERN BELLE: Combine 1/2 cup smooth peanut butter with 2 teaspoons honey in small bowl. Spread 1 tablespoon peanut butter-honey on cut sides of 4 cinnamon-raisin bagels, split and toasted. Top with 2 medium bananas, sliced thin. VERMONTER: Preheat broiler. Arrange 4 bagels, split and toasted, cut sides up on cookie sheet. Top each with 1 slice tomato, 1 ounce sliced Cheddar cheese, 1/2 slice cooked bacon. Broil until cheese is melted. OREGONIAN: Spread 3 tablespoons chocolate-hazelnut spread evenly on cut sides of 4 bagels, split and toasted. Top with 1 medium pear, peeled and sliced thin, or 4 canned pear halves, drained, patted dry and sliced thin. NEW YORKER: Split and toast 4 bagels. Combine 1 container (4 oz.) whipped cream cheese, 2 ounces smoked salmon, cut into slivers, 1 tablespoon sour cream, 1 teaspoon fresh lemon juice, 1 tablespoon minced fresh dill or 1 teaspoon dillweed and 1/8 teaspoon each salt and freshly ground pepper in bowl. Spread on cut sides of split and toasted bagels. MIDWESTERN: Combine 1 container (4 oz.) whipped cream cheese with chives, 2 ounces ham, diced, 2 teaspoons honey mustard and 1/8 teaspoon freshly ground pepper. Spread on cut sides of 4 bagels, split and toasted. CALIFORNIAN: Combine 1 cup ricotta cheese, 1/3 cup each diced radishes and seeded and diced cucumbers, 1/4 cup finely chopped fresh parsley, 1/2 teaspoon salt and 1/4 teaspoon grated lemon peel. Spread on cut sides of 4 bagels, split and toasted. Source: Ladies' Home Journal Magazine, March, 1993 Reformatted for MealMaster by: CYGNUS, HCPM52C

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