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Open-Faced Apple-Cheese Bagels

Open-Faced Apple-Cheese Bagels

Cooking Light OCTOBER 1997

  • Yield: 2 servings (serving size: 2 bagel halves)


  • Cooking spray
  • 1 medium Granny Smith apple, cut into 16 wedges
  • 1 teaspoon brown sugar
  • 1/4 cup tub-style light cream cheese, softened
  • 2 (3-ounce) plain bagels, split and toasted (such as Lender's Big and Crusty)
  • 1/4 cup (1-ounce) shredded reduced-fat sharp cheddar cheese
  • 2 (3/4-ounce) slices lean Canadian bacon, coarsely chopped
  • 2 tablespoons chopped green onions


Preheat oven to 425°.

Place a nonstick skillet coated with cooking spray over medium-high heat until hot. Add apple and sugar; sauté 3 minutes. Remove from heat; set aside.

Spread 1 tablespoon cream cheese over each bagel half; top each with 4 apple wedges. Sprinkle cheese and bacon evenly over apple. Bake at 425° for 8 minutes. Remove from oven; sprinkle with green onions.

Nutritional Information

Amount per serving
  • Calories: 424
  • Calories from fat: 23%
  • Fat: 10.8g
  • Saturated fat: 5g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 1g
  • Protein: 20.6g
  • Carbohydrate: 60.6g
  • Fiber: 4.1g
  • Cholesterol: 36mg
  • Iron: 3.6mg
  • Sodium: 1016mg
  • Calcium: 239mg

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Open-Faced Apple-Cheese Bagels Recipe