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Bagel Toppers

4 ounces whipped cream cheese
2 ounces smoked salmon -- cut slivers
1 tablespoon sour cream
1 teaspoon fresh lemon juice
1 tablespoon fresh dill -- minced or chopped
1 teaspoon dillweed
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
4 ounces whipped cream cheese with -- chives
2 ounces ham -- diced
2 teaspoons honey mustard
1/8 teaspoon freshly ground pepper
1 cup ricotta cheese
1/3 cup radishes -- diced
1/3 cup cucumbers; seed -- dice
1/4 cup parsley -- chopped
1/2 teaspoon salt
1/4 teaspoon lemon peel -- grated
1 6 ounces can tomato paste
1 teaspoon dried oregano leaves
5 whole wheat or white bagels -- split
1/2 cup green bell pepper
1/2 cup black olives -- chopped
3 ounces mozzarella cheese -- shredded

This is for 4 bagels, halved and toasted.

NEW YORKER-Combine cream cheese, salmon, sour cream, lemon juice, dill, salt and pepper.

MIDWESTERN-Combine cream cheese, ham, mustard and pepper.

CALIFORNIAN-Combine ricotta, radishes, cucumbers, parsley, salt and lemon peel.

PIZZA SNACK-Heat oven to 450F. In small bowl, combine tomato paste and oregano. Spread each bagel half with 1T paste mixture. Place on ungreased cookie sheet. Top each with bell pepper; sprinkle with cheese.

Bake at 450F for 6 to 8 minutes or until cheese is melted.