Ingredients
Scale
- 4 Bagels, sliced and toasted (2 for open faced Sandwiches)
- 4 Tbsp Whipped cream cheese (sub regular cream cheese or a sharp cheese of your choice)
- 4 Jalapenos, cut on the bias in thin slices (we use a japanese mandolin slicer)
- 4 round slices of pineapple with centre cored out
- 1 tsp butter for roasting per slice
- 8 tsp microgreens
- 1 tsp olive oil
- Pinch of salt
- 1 tsp lime juice
Instructions
- Melt butter in pan on medium heat
- Roast pineapple slices in butter on medium high heat for first two minutes then on low heat for 6 to 8 more minutes checking every one or two minutes till roasted evenly golden brown and caramelized. Flip and do the same for other side. Add Jalapenos to pan and sautee them alongside.
- Collect the pineapples and jalapenos on a paper towel and soak up the butter
- Toast the bagels
- While bagels are toasting dress the microgreens with olive oil, salt and a squeeze of fresh lime juice
- smear the bagels with creamcheese, top with microgreens and lay the jalapenos across the O of the bagel. Top with roasted pineapple ring and serve as an open bagel toast or top with other half also slathered with cream cheese.
- Additionally can add sriracha mayo or chipotle mayo if you would like. For the open toast a grating of amul cheese will work but do t cover the whole pineapple as it makes the plating better.
- Prep Time: 5 mins
- Cook Time: 15 mins