Everything you love about a bagel sandwich in the perfect adorable Bagel, Lox & Schmear Bite! Dipped into an everything bagel cream cheese spread that’s so good, you’re going to want to bathe in it. No judging here.
Y’all how cute are these! I’m a sucker for mini food. Something about the total adorableness just makes them taste better. It’s science.
I just got back from a super quick, but super fun and super packed trip to NYC! I had some business meetings (I’ll share the details of those real soon), had drinks with my favorite Crazy Jewish Daughter, ate awesome food, and even more awesome food, and cooked up some tasty Jewy bites at the official launch party for OneTable Shabbat! I’ll tell y’all more about the party and NYC later on, but for now, let’s talk food.
I wanted to showcase my style of cooking- a little quirky, fun, colorful, with a wicked sense of humor and a flare for neon. Oh wait, that’s me, not my cooking. But the noshes I made with also quirky, colorful and fun! I made a Roasted Beet Salad with Pickled Rainbow Carrots, Lemon Cream, Toasted Almonds and Mint (recipe coming soon), and also about 400(!) of these Bagel, Lox & Schmear bites!
Oh baby, look at that lox. I’ll leave you two alone for a moment.
Whip it good.
Dice ’em up. If you can cut things, you can make this recipe. You can even do it with a cocktail in hand, though I don’t condone drinking and chopping.
Super cute, right? Don’t you just want to invite your friends over for mimosas and brunch right now?? Do it! Can I come too?
- For bites:
- 1 bagel (everything, poppy or sesame are my favorites!
- 1 tablespoon extra virgin olive oil
- 1 pound heirloom tomatoes
- 1 baby or English cucumber
- 4 oz lox, ripped into pieces
- For schmear dip:
- 4 ounces cream cheese, softened
- ½ cup sour cream
- 1 tablespoon poppy seeds
- 1 tablespoon sesame seeds
- 2 teaspoons dried garlic, minced (roasted if you got it)
- 2 tablespoons dehydrated white onion, minced
- 2 teaspoons dill, minced, plus more for garnish
- Juice from ½ lemon
- Salt to taste
- Preheat oven to 350 degrees F.
- Dice your bagel into ½ inch cubes. I found the easiest way to do this is to cut off two sides of the bagel, cut those in half across, and then dice those sections. Then do the same with the two smaller sides left. Or do what works for you. Toss bagel cubes in olive oil and bake on a cookie sheet in the preheated oven until toasted, but not too hard. Otherwise you won't be able to get the skewer in.
- While bagel croutons are toasting, quarter your cucumber and then slice thin (at the event, I made the cucumber thinner than in the photos and I liked the way that worked out.), and dice the tomatoes. You want all the pieces (crouton, cucumber and tomato) to be about the same size so it looks pretty.
- Then, make the dressing. Whip together cream cheese and sour cream with an electric mixer until light and fluffy. Then fold in remaining ingredients.
- When ready to assemble, skewer on veggies at tip, then lox, then bagel, making sure the ingredients are close to one end for easy dipping. Spread a little schmear on a tiny plate or platter and place the skewer on top (don't put the bagel part directly on the cream cheese or it may get soggy.) Or serve skewers with a bowl of dip.
- Garnish with dill and nosh away!
Action shot. Drool.