Cream Cheese Bagel Recipe
A crispy, creamy Cream Cheese Bagel with garlic confit, fresh herbs, and veal slices, an easy, flavor-packed brunch you can customize your way.
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Breakfast, Breakfast/Brunch, Snack
Cuisine American, fusion
Servings 4 people
Calories 450 kcal
Skillet for crisping the bagel
Small blender or fork for whipping the cream cheese
Baking dish for roasting garlic confit
Group: For the Bagel
- 2 whole bagels — halved
- 1 –2 tbsp olive oil — ideally from garlic confit
- 4 oz cream cheese — whipped or softened
- 3 –4 cloves garlic — confit see below
- 4 slices veal — thin cooked or deli-style
- 1 tomato — sliced heirloom preferred
- 1 tbsp fresh herbs — chives dill, or basil
- Salt and pepper — to taste
Group: Garlic Confit (Optional but Recommended)
- 1 bulb garlic — cloves peeled
- ½ cup olive oil — enough to cover garlic
Group: Garlic Confit (Make Ahead)
Add peeled garlic cloves to a small baking dish.
Pour olive oil over the cloves until just covered.
Roast at 250°F (120°C) for 45–60 minutes, until soft and golden. Cool before using.
Group: Bagel Assembly
Whip the cream cheese with 2–3 confit garlic cloves and a pinch of salt using a fork or blender. Taste and adjust.
Heat 1–2 tsp garlic confit oil in a skillet over medium.
Place bagel halves cut-side down. Press gently and cook until golden and crisp (2–3 minutes).
Spread whipped garlic cream cheese onto each half.
Top with veal slices, tomato, fresh herbs, and a pinch of salt and pepper.
Serve warm, with coffee or tea.
Nutrition (per serving)
-
Calories: 450 kcal
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Protein: 20g
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Fat: 22g
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Carbohydrates: 42g
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Fiber: 4g
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Sugar: 3g
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Sodium: 550mg
📝 Notes
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You can substitute whipped ricotta or vegan cream cheese if needed.
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Store leftover garlic confit in a sealed jar in the fridge for up to 2 weeks.
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To lighten it up, use half a bagel and extra veggies.