Yet another way to enjoy Heirloom Tomatoes hollowed out toasted seeded bagel with avocado/cream cheese whip!
2 ounces cream cheese, room temperature
2 medium avocados skinned and pitted
1/4 teaspoon kosher salt
3 tablespoons fresh lemon juice
4 Whole Wheat seeded Bagels, sliced in half and hollowed out
3 medium Heirloom tomatoes sliced 1/4 inch thick
1/2 medium red onion, sliced thin
1 small jalapeno sliced into thin rounds
2-1/2 to 3 tablespoons extra virgin olive oil
8 medium basil leaves rolled tightly and sliced thin
1 lemon thinly sliced
Large crystal sea salt
In a bowl add the cream cheese, avocado, salt and lemon juice and whip with a whisk until smooth. Set aside.
Toast the bagels and cool slightly. For each bagel take 2 heaping tablespoons of whipped avocado/cream cheese and spread it on the bottom of the toasted bagel.
Top with 3 to 4 slices of tomatoes. Sprinkle extra pinches of kosher salt and cracked black pepper over the top.
Pull apart the sliced onion and add as much onion as you like. I usually use 3 to 4 thin slices, I don’t want the onion to overpower the sandwich.
Drizzle 2 teaspoons of olive oil over each bagel.
Garnish with fresh basil, jalapeno and lemon slices. Sprinkle several chunks of sea salt over each serving. Place the top bagel over tomatoes! Enjoy!
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