toasted bagel topped with Spero Sunflower Cream Cheese & smokey carrot lox
4 large carrots
1 1/2-2 cup coarse sea salt
1 teaspoon vinegar
1/4 teaspoon salt
1 teaspoon liquid smoke
1 tablespoon extra virgin olive oil
Bagels + Toppings
1 tub Spero Sunflower Cream Cheese (Original, Goat, Smoked, or Herb)
2 everything bagels
1/4 cucumber, sliced into rounds
1/8 red onion, sliced into slivers
1 tablespoon capers
4 cherry tomatoes, halved
3-4 sprigs Italian parsley
Preheat oven to 375°F.
In a pyrex dish, sprinkle a thick layer of coarse salt in the bottom of the dish. Wash the carrots (but don’t peel them) and place the carrots on top of the salt in the dish. Sprinkle more salt on top of the carrots.
Place the dish in the oven and roast for 1 hour.
Remove the dish from the oven and take the carrots out of the dish. Allow them to cool long enough for them to be handled.
Gently peel off the salt crusted skin to reveal the tender roasted flesh inside. Peel all the carrots and then slice lengthwise into thin strips. Place the slices into a small mixing bowl and top with the vinegar, salt, liquid smoke and olive oil.
Allow to marinate overnight.
Toast the bagels as desired.
Spread Spero Sunflower Cream Cheese on sliced bagel. Place a layer of the marinated carrot lox.
Garnish with sliced cucumber, thin red onion slices, capers, cherry tomato slices, and parsley. Or mix it up with other toppings of choice, such as avocado, sprouts, pickles, and fresh jalapeño!