Bagel board
- Helena Busiakiewicz
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Serves 10 - 12
Easy
Prep: 30 mins
Cook: 10 mins
0 reviews
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Serve a great sharing brunch for a crowd. Make all the soft cheese spreads a few days before, then on the day, simply toast the bagels and add your toppings
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Ingredients
Units:
MetricUS
-
10-12 bagels
sliced in half and toasted
Blueberry soft cheese & caramelised banana
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150g frozen blueberries
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6 tbsp light brown soft sugar
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½ lemon
juiced
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250g soft cheese
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3 bananas
peeled and sliced in half lengthways
Smoked salmon, capers & chive soft cheese
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250g soft cheese
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30g capers
roughly chopped
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15g chives
finely chopped
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½ lemon
juiced
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200g smoked salmon
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rocket, lemon wedges and dill, to serve
Bacon, charred spring onion & jalapeño soft cheese
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14 streaky bacon rashers
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8 spring onions
sliced into thirds
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250g soft cheese
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25g pickled jalapeños
roughly chopped
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50g mature cheddar
grated
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Method
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Blueberry soft cheese & caramelised banana
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step 1
Put the berries, 3 tbsp of the sugar and the lemon juice in a small pan over a low heat. Bring to the boil, then reduce to a simmer and cook for 8-10 mins, stirring often until the berries turn jammy. Tip into a bowl and put in the fridge to cool.
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step 2
Whisk the soft cheese to loosen and fold through the cooled compote. Chill until ready to serve. Will keep chilled for up to three days.
Per serving: 584 kcals • fat 17g • saturates 10g • carbs 93g • sugars 48g • fibre 4g • protein 13g • salt 1.28g
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Smoked salmon, capers & chive soft cheese
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step 3
Put the soft cheese in a bowl, beat to loosen, then add the capers, chives and lemon juice. Season well and stir to combine. Chill until ready to serve. Will keep chilled for a few days.
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step 4
To serve, spread the soft cheese over the bagels, top with smoked salmon and rocket, squeeze over the lemon juice and sprinkle with dill.
Per serving: 493 kcals • fat 22g • saturates 11g • carbs 49g • sugars 6g • fibre 3g • protein 24g • salt 3.18g
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Bacon, charred spring onion & jalapeño soft cheese
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step 5
Heat the grill to high. Put the bacon and spring onions on a baking tray lined with foil and grill for 8-10 mins, turning the bacon and spring onions a few times. The bacon should be crisp, and the spring onions soft and lightly charred. Leave the bacon to cool on the tray. Remove the spring onions to a plate and leave to cool slightly before finely chopping. Finely chop half of the bacon once cool.
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step 6
Put the soft cheese in a bowl, beat to loosen, then stir in the spring onions, jalapeños, grated cheddar and finely chopped bacon. Season lightly with salt and generously with black pepper.
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step 7
Spread the soft cheese over toasted bagels and top with the remaining crispy bacon.
Per serving: 693 kcals • fat 40g • saturates 20g • carbs 49g • sugars 6g • fibre 3g • protein 32g • salt 4.64
Recipe from Good Food magazine, December 2025
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