The Middle Fork Recipe
bagel & cream cheese with capers. herbed cream cheese. on a plain fresh toasted bagel
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Ingredients
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Bagel
Herbed cream cheese
Toppings
Method
Bagel
- 1
Toast bagels
Slice each plain bagel in half horizontally. Toast the cut sides in a toaster or under a broiler until golden and crisp to your liking (about 2–4 minutes). Set toasted bagels aside, cut-side up.
Herbed cream cheese
- 2
Soften and combine
Place the softened cream cheese in a medium mixing bowl. If cream cheese is not fully softened, microwave in 5–7 second bursts until spreadable but not melted.
- 3
Add herbs and seasoning
Add the snipped chives, chopped dill, chopped parsley, lemon zest, lemon juice, garlic powder, salt, and black pepper to the bowl with the cream cheese.
- 4
Mix to finish
Using a spatula or a fork, thoroughly fold the herbs and seasonings into the cream cheese until evenly distributed and smooth. If you prefer a silkier texture, drizzle in the teaspoon of olive oil and mix until incorporated. Taste and adjust salt or lemon juice as desired.
Assembly & Toppings
- 5
Spread
Generously spread about 2 ounces (roughly 2 heaping tablespoons) of the herbed cream cheese on each toasted bagel half. Ensure even coverage to the edges.
- 6
Add onion and capers
Scatter a few thin red onion slices over the cream cheese on each bagel half (about 1 tablespoon per half, total 1/4 cup divided). Evenly distribute the drained capers across the four bagel halves (about 1/2 tablespoon per half).
- 7
Garnish and finish
Top with a small sprig of fresh dill on each assembled bagel half if using. Finish with a light sprinkle of freshly ground black pepper to taste. Serve immediately while the bagels are warm and the cream cheese is cool.