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Tomato bagels

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Toasted bagels topped with fat-free cream cheese, grilled tomatoes and shredded leeks.
Serves
2
Prep
10 minutes
Cook
10 minutes
Each 384g serving contains (excludes serving suggestion)
KCal
357
Carbs
63.30g
Fibre
7.70g
Protein
17.70g
Fat
3.30g
Saturates
0.10g
Sugars
9.30g
Salt
1.60g
Portion Fruit & Veg
1
Ingredients
Ingredients
4 medium vine tomatoes, halved
1 tsp sunflower oil
1 large leek, shredded
2 wholemeal bagels
60g fat-free Quark
3 tsp fresh chives, chopped and 1 tsp to garnish
freshly ground black pepper
Method
  1. Heat the grill, and place the tomatoes onto a baking sheet, cut-side down. Grill for 3-4 minutes, then turn over and grill for a further 3-4 minutes until slightly browned.
  2. Meanwhile, add the leeks to a microwave proof dish with a teaspoon of water, cover with film and cook on full power for 2-3 minutes until soft, allow to cool a little and drain off any excess liquid.
  3. Cut the bagels in half, toast, then spread with cream cheese and scatter with leek. Place 3 tomato halves on one bagel half, sprinkle with chives and black pepper, then top with another bagel half. Repeat with the other bagel.
  4. Top each with a little cream cheese, another tomato half and a little leek then garnish with the remaining chives and black pepper.
Chefs tips
  • Try adding cottage cheese or, for a vegan bagel, use a non-dairy alternative.
  • Experiment with different herbs such as basil, or try rubbing the toasted bagel with a clove of garlic.
  • Also delicious with grilled mushrooms in place of tomatoes.
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