Pre-heat the oven grill.
Peel and the chop onion. Fry the onion for 3-4 min in a pan on medium heat with 2 tbsp of olive oil. Add pancetta slices, continue to fry for another 2 min, then turn off the heat.
Wash and cut the cucumber into rounds. Wash and cut the apple into sticks
Cut the bagels in half and quickly toast them under the grill.
Spread the Saint Agur® Blue Crème on both halves of the bagels. Distribute the cucumber rounds, onions, pancetta, apple sticks and salad on the bottom halves of the bagels.
Drizzle with a little olive oil, add the top halves of the bagels, then squeeze slightly and enjoy immediately.
200g Saint Agur® Blue Crème
8 thin pancetta slices
4 plain or whole-grain bagels (according to taste)
¼ cucumber
1 red onion
1 green apple
60g mesclun or purslane salad
4 tbsp olive oil
salt, ground pepper
View Method
Recipe Method
Pre-heat the oven grill.
Peel and the chop onion. Fry the onion for 3-4 min in a pan on medium heat with 2 tbsp of olive oil. Add pancetta slices, continue to fry for another 2 min, then turn off the heat.
Wash and cut the cucumber into rounds. Wash and cut the apple into sticks
Cut the bagels in half and quickly toast them under the grill.
Spread the Saint Agur® Blue Crème on both halves of the bagels. Distribute the cucumber rounds, onions, pancetta, apple sticks and salad on the bottom halves of the bagels.
Drizzle with a little olive oil, add the top halves of the bagels, then squeeze slightly and enjoy immediately.
