Bagels di Ricotta

I posted a while back on Bruschetta di Ricotta, savory crostini topped with ricotta and baked, I wanted to do something similar that would be an option for breakfast. Or maybe even dessert, depending on your tastes.

So at the same time I was baking my sliced French bread for crostini, I opened up a bagel and toasted it as well.

I used the same mixture – 5 ounces of ricotta with one egg mixed together, plus the Parmesan, and topped the toasted bagel with some of this. Then I placed the bagel back into the oven for 15 minutes.

Before I ate it – after all, it was breakfast time – I drizzled the ricotta-topped bagel with orange-infused oil.

The oil isn’t sweet, it just tastes like oranges!

I could have added a touch of sugar, or a little honey to the ricotta mixture first, but I liked the idea of the savory Parmesan in the mixture, and so I left it alone. And I added raspberry jam. I did, however, omit the salt, pepper, and thyme!

I must say, it was absolutely fabulous.

And then I drizzled a little more orange oil…

And ate some more. Until there was none left.

Idea: Make these ahead of time, maybe using mini bagels, and then heat them up in a warming drawer or warm oven, and serve to company. They are fabulous for breakfast, I can attest, but for a brunch they would also be spectacular, especially with different jams and jellies. Maybe a little messy, but no one will care. They don’t get soggy because the bread is toasted first, and then the ricotta is baked.