Description

A delightful bagel board featuring a trio of flavorful spreads including blueberry compote cream cheese, caper and chive cream cheese with smoked salmon, and a spicy bacon, cheddar, and jalapeño cream cheese blend. Perfect for brunch or entertaining, served with toasted bagels, fresh fruits, and savory toppings.

Ingredients

Scale

Bagels and Toppings

10–12 bagels, sliced in half and toasted
200g smoked salmon
rocket, to serve
lemon wedges, to serve
dill, to serve
3 bananas, peeled and sliced in half lengthways

Blueberry Compote Cream Cheese

150g frozen blueberries
6 tbsp light brown soft sugar (divided: 3 tbsp for compote, 3 tbsp for cream cheese mixture)
½ lemon, juiced (for compote)
250g soft cheese (full-fat cream cheese or similar)

Caper and Chive Cream Cheese

250g soft cheese (full-fat cream cheese or similar)
30g capers, roughly chopped
15g chives, finely chopped
½ lemon, juiced

Bacon, Cheddar and Jalapeño Cream Cheese

14 streaky bacon rashers
8 spring onions, sliced into thirds
250g soft cheese (full-fat cream cheese or similar)
25g pickled jalapeños, roughly chopped
50g mature cheddar, grated

Instructions

Make the Blueberry Compote: Place the frozen blueberries, 3 tablespoons of light brown sugar, and the juice of half a lemon in a small pan over low heat. Bring to a boil, then reduce to a simmer and cook for 8-10 minutes, stirring frequently until the berries become jammy. Transfer to a bowl and refrigerate to cool completely.
Prepare Blueberry Cream Cheese: Loosen 250g of soft cheese by whisking it until smooth. Fold the cooled blueberry compote into the cream cheese gently. Chill this mixture until ready to serve; it can keep chilled for up to three days.
Make the Caper and Chive Cream Cheese: In a bowl, beat 250g soft cheese to loosen. Add the chopped capers, finely chopped chives, and juice of half a lemon. Season well with salt and stir to combine thoroughly. Chill until serving; can be stored chilled for a few days.
Assemble Smoked Salmon Bagels: Spread the caper and chive cream cheese over toasted bagels. Top with smoked salmon slices and a few rocket leaves. Squeeze lemon juice over the top and sprinkle with dill before serving.
Grill the Bacon and Spring Onions: Preheat the grill to high. Place the streaky bacon rashers and spring onions onto a foil-lined baking tray. Grill for 8-10 minutes, turning the bacon and spring onions occasionally, until the bacon is crisp and the spring onions are soft and lightly charred. Remove the bacon to cool on the tray and transfer spring onions to a plate to cool slightly.
Prepare Bacon, Cheddar and Jalapeño Cream Cheese: Once cooled, finely chop half of the grilled bacon and the spring onions. Beat 250g of soft cheese to loosen and stir in the chopped spring onions, pickled jalapeños, grated cheddar, and chopped bacon. Season lightly with salt and generously with black pepper.
Assemble Bacon Bagels: Spread the bacon, cheddar, and jalapeño cream cheese mixture over toasted bagels. Top with the remaining whole crispy bacon rashers.
Serve: Arrange all the bagels with their different toppings along with banana slices lengthwise for a beautiful bagel board presentation. Garnish with lemon wedges and additional dill or rocket as desired for fresh garnish.

Notes

The blueberry compote can be made in advance and stored in the fridge for up to three days.
Use full-fat or regular cream cheese for best texture and flavor.
For a milder spice, reduce the quantity of pickled jalapeños or remove seeds before chopping.
Ensure bacon is crisp for contrast in texture in the bacon cream cheese topping.
Serve the bagel board with fresh fruits and lemon wedges for a vibrant and balanced meal.

Prep Time: 25 minutes
Cook Time: 15 minutes
Category: Brunch
Method: Grilling
Cuisine: British

Keywords: bagel board, bagel recipes, brunch ideas, smoked salmon bagel, cream cheese spreads, bacon jalapeño cream cheese, blueberry compote, party food