This Cream Cheese Brunch Board with Garlic-Toasted Bagels is easy to put together but is sure to impress your brunch guests. This post is sponsored by Toufayan Bakeries.
I really love a good brunch spread, but that can require a lot of work. Sometimes I just feel like setting out some bagels and cream cheese for guests, but that doesn’t feel special enough, you know?
So, I decided to find a happy medium. This cream cheese board turns those bagels and cream cheese into an event! I’ve included some of my favorite brunch flavors like smoked salmon and capers. They make the board look and taste special. Toasting the bagels with some extra seasoning is still low effort, but makes all the difference.
Video: Making A Cream Cheese Board
Any variety of Toufayan Bagels works well for this brunch board. In this recipe, I’ve used the Plain and Everything.
Toufayan Bagels are packaged pre-sliced for easy toasting and eating, and for this recipe, it saves a step. The bagels only need to be sliced in half once to create four pieces per bagel. You’ll find their bagels, along with pita, wraps, Smart Pockets, and more in the deli section of the grocery store, or you can visit their Amazon Store, where they ship directly to your from their bakery:
Save 20% off all Toufayan Bakeries products on Amazon, through December 17 with code COOKTHESTORY at checkout! Code can be used once per customer.
Any variety of smoked salmon is perfect with this recipe, but look for a package that is pre-sliced thin, and one with the fewest added ingredients. Smoked salmon really should just be salmon, maybe some salt, and that’s it.
Capers are the immature, green flower buds of the caper bush, a prickly plant that grows in Italy, Morocco, Spain, Asia, and Australia. After being picked, buds are dried and then preserved by curing in salt or pickling in a brine. Salt-cured capers need to be well-rinsed before using and are not recommended for this recipe. Look for capers in a liquid brine. You’ll find capers most often in the pickle aisle in the grocery store, usually on the top shelf in small glass jars.
Caper buds come in a variety of sizes, and for this recipe, you’ll want the small-sized buds. We want it so they’re easy to scoop up with the cream cheese and other toppings.
The onions need to be sliced paper thin, so if you have a mandoline, this is the perfect time to use it. If you don’t have a mandoline and can’t get the slices thin enough by hand, the onion can intead be finely minced and sprinkled evenly over the cream cheese.
I like to finish up my cream cheese board with some brightness from fresh chives and dill.
Making Garlic-Toasted Bagels
Toasting the bagels with a little olive oil and seasoning gives this cream cheese board so much extra flavor and texture.
To make the garlic toasted Toufayan Bagels, preheat the oven to 400°F. Slice the bagels in half so each bagel is in 4 pieces (these bagels are packaged pre-sliced, so convenient!). Place the bagels cut side up on a large sheet pan. Then spray the bagels generously with olive oil spray or lightly spread with softened butter. Sprinkle the salt, pepper, and garlic evenly over each bagel, then place the pan in the oven.
Bake the seasoned bagels for about 10 minutes or until the bagels are toasted to the desired color. Remove the pan from the oven and let this stand until ready to use.
How To Make A Cream Cheese Brunch Board
While the bagels are toasting, spread the room-temperature cream cheese onto a food board, platter, or plate. You’ll be spreading the cream cheese out to about a 6-7 inch diapmeter so start with a surface that is bigger than that.
Then, using your hands, break the smoked salmon into bite-sized pieces and scatter them evenly over the cream cheese. Top the salmon with the thinly sliced red onion, capers, chive, and dill.
Arrange the toasted bagels around the cream cheese. Set out some plates, napkins, and knives and you’re ready to dig in! Note that the cream cheese board can be refrigerated for up to 1 hour after assembly. However, you need to take it out of the fridge for at least 15 minutes before serving so that the cream cheese can soften back up and be spreadable.
Complete Your Easy Brunch
Now, if you wanted to go the extra mile with your brunch, I’ve got some ideas. First off, my Bloody Mary Brunch Board allows guests to make their own fancy Bloody Mary garnishes as elaborate as they would like. Or they can just just snack from the board because it’s full of tasty fixings.
You could also pair one of my delicious Butter Boards with this. They can be made in minutes with so many different flavor combinations. Set out some additional fresh fruit and some pita wedges, and brunch is ready to go!
This brunch board is so easy to put together but is sure to impress your guests!
Listen to me explain briefly about how to make this brunch board, with some great tips along the way, by clicking the play button below:
- 1 pkg. Toufayan Bagels, any variety
- Olive oil spray*
- ¼ tsp. salt
- ¼ tsp. ground black pepper
- ½ tsp. granulated garlic
- 8 oz. plain cream cheese, room temperature
- 1 (4 oz.) pkg. sliced smoked salmon, any variety
- ¼ red onion, peeled, sliced paper thin
- ¼ cup drained capers
- 2 Tbsp. minced fresh chive
- 2 Tbsp. finely chopped fresh dill fronds
- Preheat oven to 400°F.
- Slice bagels in half so each creates 4 pieces (bagels are packaged pre-sliced).
- Place bagels, cut side up, on large sheet pan. Spray bagels generously with olive oil spray. Sprinkle salt, pepper, and garlic evenly over each bagel.
- Place pan in oven, bake 10 minutes or until bagels are toasted to desired color. Remove pan from oven and let stand until ready to use.
- Meanwhile spread cream cheese on a food board, platter, or plate.
- Using hands, break salmon into bite-sized pieces and scatter evenly over cream cheese. Top with red onion, capers, chive, and dill.
- Arrange bagels around cream cheese. Serve immediately.
*Instead of olive oil spray, you can lightly spread bagels with softened butter.
For food safety, the cream cheese board should be refrigerated or discarded after 4 hours.
This post and recipe are sponsored by Toufayan Bakeries. Thank you, Toufayan!