Introduction

A bagel board is a fun and flavorful way to enjoy a variety of tasty toppings all in one meal. This recipe offers three delicious soft cheese spreads paired with crispy bacon, smoked salmon, and a sweet blueberry compote. Perfect for brunch or a casual gathering, it’s easy to prepare and sure to impress.

Bagel Board with Smoked Salmon, Blueberry Compote, and Crispy Bacon Recipe - Recipe Image

Ingredients

10-12 bagels, sliced in half and toasted
150g frozen blueberries
6 tbsp light brown soft sugar
½ lemon, juiced (divided)
750g soft cheese (divided into three portions of 250g each)
3 bananas, peeled and sliced in half lengthways
30g capers, roughly chopped
15g chives, finely chopped
200g smoked salmon
Rocket, lemon wedges, and dill, to serve
14 streaky bacon rashers
8 spring onions, sliced into thirds
25g pickled jalapeños, roughly chopped
50g mature cheddar, grated

Instructions

Step 1: Make the blueberry compote by placing the frozen blueberries, 3 tablespoons of brown sugar, and half the lemon juice in a small pan over low heat. Bring to a boil, then reduce to a simmer and cook for 8-10 minutes, stirring often until the berries turn jammy. Transfer to a bowl and chill in the fridge.
Step 2: Whisk 250g of the soft cheese to loosen it, then fold in the cooled blueberry compote. Chill until ready to serve.
Step 3: In another bowl, beat 250g soft cheese to loosen. Add the capers, chives, and the remaining lemon juice. Season well and stir to combine. Chill until serving.
Step 4: To serve the smoked salmon bagels, spread the caper and chive cheese over toasted bagel halves. Top with smoked salmon, rocket, a squeeze of lemon juice, and a sprinkle of dill.
Step 5: Preheat the grill to high. Place the bacon rashers and spring onions on a foil-lined baking tray. Grill for 8-10 minutes, turning occasionally, until the bacon is crisp and the spring onions are soft and lightly charred. Remove bacon to cool on the tray and transfer spring onions to a plate to cool slightly.
Step 6: Finely chop half of the cooled bacon and the grilled spring onions. Beat the final 250g portion of soft cheese to loosen, then stir in the chopped bacon, spring onions, pickled jalapeños, grated cheddar, and season lightly with salt and generously with black pepper.
Step 7: Spread this bacon and jalapeño cheese over toasted bagel halves. Top each with the remaining crispy bacon rashers.
Step 8: Arrange all bagels with their toppings on a board and serve with banana halves, lemon wedges, and extra rocket for a vibrant and tasty bagel board experience.

Tips & Variations

You can swap the smoked salmon for smoked trout or cooked chicken for a different flavor.
Try adding toasted nuts or seeds to the soft cheese spreads for extra texture.
For a vegetarian option, omit the bacon and smoked salmon and add grilled mushrooms or roasted peppers instead.
Use fresh blueberries if available; just reduce the cooking time for the compote slightly.

Storage

Keep any leftover soft cheese spreads stored in airtight containers in the refrigerator for up to three days. Bacon and grilled spring onions can be stored separately for up to two days. Toast bagels fresh before serving to maintain their crispness. Reheat bacon gently in a low oven or microwave briefly if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the toppings ahead of time?

Yes, the soft cheese spreads and grilled bacon with spring onions can be made up to two days in advance and stored in the refrigerator. Toast the bagels just before serving for the best texture.

Can I use regular cream cheese instead of soft cheese?

Yes, regular cream cheese works well as a substitute and will give a similar creamy texture to the spreads.

Bagel Board with Smoked Salmon, Blueberry Compote, and Crispy Bacon Recipe

Print Recipe

★★★★★

4.5 from 137 reviews

Create a delightful and visually impressive bagel board featuring toasted bagels paired with three unique cream cheese spreads: a blueberry compote cream cheese, a caper and chive cream cheese topped with smoked salmon and rocket, and a spicy bacon, jalapeño, and cheddar cream cheese. This recipe combines sweet, savory, and smoky flavors perfect for brunch or entertaining guests.

Author: Bella
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 10–12 servings 1x
Category: Stovetop
Method: Stovetop
Cuisine: British

Ingredients

Scale

Bagels

10–12 bagels, sliced in half and toasted

Blueberry Compote Cream Cheese

150g frozen blueberries
6 tbsp light brown soft sugar (divided)
½ lemon, juiced (divided)
250g soft cheese (cream cheese)
3 bananas, peeled and sliced in half lengthways

Caper and Chive Cream Cheese with Smoked Salmon

250g soft cheese (cream cheese)
30g capers, roughly chopped
15g chives, finely chopped
½ lemon, juiced (remaining portion)
200g smoked salmon
Rocket, lemon wedges, and dill, to serve

Bacon Jalapeño Cheddar Cream Cheese

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

Instructions

Prepare the Blueberry Compote: Put the frozen blueberries, 3 tablespoons of the light brown sugar, and half of the lemon juice in a small pan over low heat. Bring to a gentle boil, then reduce to a simmer. Cook for 8-10 minutes, stirring often until the berries become jammy. Remove from heat, transfer to a bowl, and refrigerate to cool.
Mix Blueberry Cream Cheese: Whisk 250g of soft cheese to loosen it, then fold in the cooled blueberry compote carefully. Chill this mixture until ready to serve. It can be kept refrigerated for up to three days. Arrange bananas alongside for serving.
Make Caper and Chive Cream Cheese: In a separate bowl, beat 250g of soft cheese until smooth. Add the roughly chopped capers, finely chopped chives, and the remaining half lemon juice. Season well with salt and mix thoroughly. Chill until serving time.
Assemble Smoked Salmon Topping: Spread the caper and chive cream cheese over toasted bagels. Top with slices of smoked salmon and fresh rocket leaves. Squeeze over a little lemon juice and sprinkle dill to garnish.
Grill Bacon and Spring Onions: Preheat the grill to high. Arrange bacon rashers and spring onions on a foil-lined baking tray. Grill for 8-10 minutes, turning the bacon and spring onions occasionally to ensure even crisping and slight charring. Once cooked, leave the bacon to cool on the tray and transfer the spring onions to a plate to cool slightly before finely chopping.
Prepare Bacon Jalapeño Cheddar Cream Cheese: Beat 250g of soft cheese to soften, then stir in the finely chopped spring onions, pickled jalapeños, grated mature cheddar, and half of the cooled chopped bacon. Season lightly with salt and black pepper.
Final Assembly: Spread the bacon jalapeño cheddar cream cheese over toasted bagel halves and top with the remaining crispy bacon rashers. Arrange all bagel varieties on a board for serving, accompanied by lemon wedges and any remaining garnishes as desired.

Notes

The blueberry compote can be made ahead and kept refrigerated for up to three days.
Adjust the level of jalapeños in the bacon cream cheese to control spiciness.
Use a light hand when seasoning with salt, as smoked salmon, bacon, and capers add natural saltiness.
For a vegetarian option, omit the bacon and smoked salmon or substitute with plant-based alternatives.
Ensure the bagels are well-toasted to provide a sturdy base for the toppings.

Keywords: bagel board, bagels, cream cheese spreads, smoked salmon, bacon, blueberry compote, capers, jalapeños, brunch, appetizer