Sunday, July 26, 2015

Open Faced BLT With Mixed Veggie Cream Cheese

Yesterday, we spent the day in Intercouse, PA. For those of you who are not familiar with Lancaster County, it is the heart of Amish country.  I, of course, had to make a stop at Stoltzfus Meats. I just love locally owned meat markets selling food sources from the area. We picked up some buffalo chicken and blue cheese sausages, tomato and basil sausages, Amish roll butter and bacon. The bacon was the inspiration for lunch.

Open Faced BLT With Mixed Veggie Cream Cheese
adapted from EveryDay with Rachael Ray March 2014

6 slices bacon
4 ounces whipped low fat cream cheese
3 scallions, chopped
1 large radish, chopped
1/2 small carrot, chopped
1/2 rib celery, chopped
1/4 bell pepper, seeded and chopped
1 small clove garlic, chopped
2 Tbsp real bacon bits (I didn't want to waste the good bacon in the cream cheese spread)
1 bagels, split and toasted
Spring Mix Lettuce
Thin red onion slices
Thin  tomato slices
French Vinaigrette
Salt and pepper

Preheat the oven to 375 degrees . 

Arrange the bacon a rack in a rimmed baking pan. Bake until crisp about 15 minutes. Drain on paper towels

In a small food processor, combine the scallions, radish, carrot, celery, bell pepper and garlic. Process util finely minced. Fold the vegetable mixture and bacon bits into the cream cheese.
Slather  a bagel half with the cream cheese mixture. Top each with red onion. half of the  bacon, tomato slices and some spring mix that was tossed with just a little bit of the vinaigrette. Season with to taste with salt and pepper.

This is what the veggie cream cheese looks like.

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