This recipe is sort of a reformulated version of an appetizer I like to do. The appetizer is a bit more feta forward than this one, and I add roasted tomatoes to it and serve it with my sourdough. It is also divine, and I’ll have to share it very soon! But here, we are talking about my dreamy bagel topping! I toned this recipe down to have less feta because I felt there were already some very strong flavours going on with the cured arctic char and Pumpernickel Sourdough Everything Bagels.
I made a bit of an oopsie, and forgot to take some good photos of this! So for now, I’m making do with a cropped image of the complete bagel provisions setup I had going at my Brunch & Wreaths party. I’m thinking you’ll get the gist as this one is quite straightforward. I must mention though, it is key to find a soft feta, otherwise you won’t get the smooth creamy texture you want. I always get Macedonian feta from the Italian center. I’ve heard french feta is also soft, and Bulgarian feta may work as well.
If you like what you see above, find my Sourdough Pumpernickel Everything Bagels here, and Anders Braathen’s Cured Arctic Char and pickled onions here.Print
THIS is what you need on your everything bagel. You will also love my Pumpernickel Sourdough Everything Bagels recipe here as well as this cured arctic char and pickled onions recipe by Anders Braathen.
200 grams soft feta cheese (see note)
3/4 cup marscapone cheese
1/2 teaspoon salt
Zest 1 lemon
2 cloves of garlic, grated
1 tablespoon chopped dill
1 tablespoon chopped chives
Add feta, marscapone, and salt to an electric mixer. Beat at medium-high speed until it is smooth and starts to take on a light whipped texture. Add remaining ingredients and beat on low speed until combined.
Macedonian, French, or Bulgarian feta are all on the softer side (I always use Macedonian). You should be able to find these at a European or gourmet market or cheese shop.
Keywords: feta, topping, bagel topping, whipped cheese, bagel, bagels, lemon, dill, chives, herbs, creamy