Bagel with camembert

Bagel with camembert

Bagel with camembert tastes best if you use a slightly creamier mild camembert with approx. 60% fat in dry matter. Fresh bagels can be briefly roasted by the toaster on the roll top as required. If bagels are used for baking, they should be baked on the middle rail in the preheated oven for approx. 2-3 minutes at 170°. After baking, cut the bagel into two halves with a bread knife like a bread roll. Spread all bagel halves with Bresso or another creamy herb cream cheese. Remove three leaves from the Lollo bianco, rinse thoroughly under running water and dry preferably on a clean tea towel. Place one leaf of Lollo bianco on each of the lower halves of the bagel. Cut a medium-sized ripe tomato into thin slices with a tomato knife and spread over the salad leaf. Season the tomatoes with pepper and salt. Cut the Camembert into slightly thicker slices and place two slices each on the tomatoes. Halve a red onion and cut into thin slices. Arrange the onion rings on the bagel with camembert. Peel a piece of cucumber and cut into thin slices. Place the cucumber slices on the onion rings and cover with the upper half of the bagel, as shown in the picture above. Lightly compress the bagel with camembert and serve immediately.

Servings: 3, Difficulty: 
Preparation time: 15 minutes, Total duration: 15 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
473 kcal
67 g
20 g
16 g

(C)opyright by Marions Kochbuch