- 1 cup fat-free ricotta cheese
- 4 tomatoes, soaked in warm water for 10 minutes and drained
- 3 tablespoons thinly sliced scallion
- 2 tablespoons finely minced parsley
- 1 tablespoon fresh lemon juice
- Two 3-ounce (90 g) bagels, split
The day before serving, place the ricotta cheese in a fine sieve set over a bowl. Cover and refrigerate to drain. Finely mince the soaked tomatoes and mix with scallion, parsley, and lemon juice. Cover and refrigerate overnight.
The next morning, combine the drained ricotta and sun-dried tomato mixture. Transfer the mixture to a serving bowl and have a spreader handy for serving. Lightly toast the bagels: cut into quarters, and arrange in a basket.
- Yields: 2 servings
- Preparation Time: Overnight, plus about 20 minutes
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