Ingredients:

  • 14 mini bagels, assorted
  • 2 tbsp melted butter
  • 8 oz smoked salmon (lox)
  • 8 oz plain cream cheese, softened
  • 4 oz scallion or veggie cream cheese
  • 2 tbsp non-pareil capers, drained
  • 1 medium English cucumber, thinly sliced
  • 1 large avocado, sliced
  • 1/4 cup fresh dill sprigs
  • 1 cup grape tomatoes, halved
  • 1 lemon, cut into wedges
  • 1 cup fresh strawberries, halved
  • 1 cup blueberries
  • 2 tbsp honey or maple syrup

Instructions:

  1. Arrange mini bagels on a baking sheet, brush with melted butter, and broil for 2-3 minutes until the edges are golden.
  2. Place small ramekins on the charcuterie board to create anchor points. Fill one with plain cream cheese, one with flavored cream cheese, and one with capers.
  3. Arrange the smoked salmon in a river or folded ribbons winding between the bowls.
  4. Nestle the sliced cucumbers and halved grape tomatoes along the edges of the salmon.
  5. Place the toasted mini bagels in clusters around the perimeter to frame the board.
  6. Fill remaining gaps with blueberries, halved strawberries, and avocado slices.
  7. Tuck fresh dill sprigs into the crevices and place lemon wedges on the corners of the board.
  8. Drizzle honey or maple syrup over the fruit sections for a sweet finish.