Wednesday, October 1, 2008

Good Taste: Bagels and Schmears

I'm trying to make my breakfasts a bit more respectable. It has proven quite the challenge to break my college routine of cold cereal for days and months and years in a row. So, we're exploring many *quick* morning meals and this veggie spread just made our breakfast list!  

From the November 2007 Everyday Food:

Creamy Vegetable Spread on Whole-Wheat Bagel
1 package (8 ounces) reduced-fat cream cheese
1 medium carrot, grated or finely chopped
1 red bell pepper (ribs and seeds removed), finely chopped
1 scallion, thinly sliced
2 tablespoons chopped fresh parsley
coarse salt and pepper
small whole-wheat bagels, split and toasted for serving

In a medium bowl, stir together cream cheese, carrot, bell pepper, scallion, and parsley.  Season with salt and pepper.  Spread bagel halves with vegetable spread, and serve.  (Store remaining spread in an airtight container, up to 5 days.)

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