Roasted Tomato and Avocado Bagels with Herb Cream Cheese
Tomato Avocado Bagels
Toasted bagels layered with lemony herb cream cheese, jammy roasted cherry tomatoes, fresh avocado, crisp radishes, and briny capers.
Roasting cherry tomatoes gives this vegetarian bagel the savory depth of a cooked topping while keeping the spread bright and summery. The tomatoes soften and concentrate in the oven, creating juicy pockets that contrast with cool avocado and tangy cream cheese.
Fresh dill, chives, lemon zest, and lemon juice turn plain cream cheese into a lively base. A thin layer on every cut surface helps anchor the toppings, while the lemon keeps the richness of the cheese and avocado in balance.
Radishes provide a clean, peppery crunch and capers bring a salty accent. Add them just before serving so the bagels retain their texture, and let the roasted tomatoes cool slightly so they do not melt the cream cheese.
Set the components out separately for a casual brunch if guests like building their own bagels. The tomatoes and herb cream cheese can both be prepared ahead, leaving only toasting, slicing, and assembly for serving time.
Nutrition (per serving)
Directions
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1
Heat the oven to 425°F and line a rimmed baking sheet with parchment paper.
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2
Toss the cherry tomatoes with the olive oil, 1/2 teaspoon salt, and black pepper on the prepared pan. Roast for 20 to 25 minutes, until split, lightly browned, and concentrated but still juicy.
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3
Finely grate 1 teaspoon zest from the lemon, then squeeze 1 tablespoon juice. Stir the cream cheese, dill, chives, lemon zest, and half of the lemon juice together until evenly combined.
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4
Split the bagels and toast them until the cut sides are crisp and golden while the centers remain chewy.
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5
Halve, pit, and peel the avocados. Cut them into thin slices and gently toss with the remaining lemon juice and 1/4 teaspoon salt.
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6
Spread the herb cream cheese over all eight toasted bagel halves, reaching close to the edges.
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7
Layer the avocado and warm roasted tomatoes over the cream cheese, dividing them evenly among the bagel halves.
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8
Finish with the sliced radishes, capers, and red pepper flakes. Serve open-faced while the bagels are still warm.
Ingredients
- Cherry Tomatoes:2 cups
- Extra-Virgin Olive Oil:1 tablespoon
- Kosher Salt:3/4 teaspoon
- Black Pepper:1/4 teaspoon
- Cream Cheese at Room Temperature:8 ounces
- Fresh Dill, Finely Chopped:2 tablespoons
- Fresh Chives, Thinly Sliced:2 tablespoons
- Lemon:1
- Everything Bagels:4
- Ripe Avocados:2
- Radishes, Thinly Sliced:4
- Capers, Drained:2 tablespoons
- Red Pepper Flakes:1/4 teaspoon
Tips & Notes
- Roast the tomatoes up to one day ahead and refrigerate them; bring them to room temperature before assembling.
- Use firm-ripe avocados so the slices hold their shape on the bagels.
- For a help-yourself spread, keep the toasted bagels and toppings separate until guests are ready to assemble.
