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Rach has her own "bagel lab," where she experiments with delicious new toppings, like crispy prosciutto atop this tomato and basil cream cheese.
Check out these other delicious combos from Rach's "bagel lab":
Moroccan Herb and Spice Bagels
Warm Spinach and Artichoke Bagels
Dill Pickle Cream Cheese Bagels
Blue Cream Cheese Bagels with Walnuts, Bacon and Rosemary
For weekend brunch, try pairing this with John's refreshing Italian Greyhound Cocktail.
Ingredients
- 8 slices Prosciutto di Parma
- 1½ bricks cream cheese
- ¾ cup semi-dried tomatoes, drained and chopped, or soaked sundried tomatoes, drained and chopped
- 1 large clove garlic, grated or pasted
- 3 tablespoons chopped fresh basil
- 1 teaspoon smoked paprika
- ¾ teaspoon red pepper flakes
- 2 teaspoons lemon zest and 1 teaspoon lemon juice
- 4 sesame bagels, split and toasted
Yield
Serves: 4
Preparation
Preheat oven to 400˚F.
Line a baking sheet with parchment and arrange prosciutto, bake to crisp.
Mix softened cream cheese with tomatoes, garlic, basil, smoked paprika, red pepper, lemon zest and juice. Top bagels liberally with cream cheese and stand-up large pieces of crispy prosciutto on top.