Preheat broiler (525°F or as high as the top element of the oven will go. A toaster oven may be used for smaller quantities).
Thinly slice (1/8 inch) ripe tomatoes using a serrated knife for best results.
Cut each cheese slice into four squares (quartered). Using kitchen shears, cut each of the bacon strips into four sections to make 24 small bacon squares.
Slice mini bagels into halves, then spread cut side with butter. Sprinkle buttered bagels very lightly with just a tiny pinch each of garlic and onion powder.
Place one cheese slice on each bagel, then one slice of tomato. Top with a square of bacon. Continue until 24 bagel halves are assembled.
Place on baking sheet. Broil (heat the top element only) on the top rack of the oven until bacon is crisy along edges and cheese is melted and bubbly. Serve while hot.
These may be assembled up to one hour in advance. Recipe may also be halved.
Variation: Full size bagels may be used as a lunch dish. In this case, use full cheese slices, 2-3 tomato slices per bagel and 1 or 2 full strips of bacon per each.
Note: This recipe is quite flexible. In the preparation, we found that many different sizes of mini bagels exist. This means that you may need more or less of the toppings called for. Adapt the size of the cheese you're using to fit the bagel; if the tomato slice doesn't cover the top, use several. Add extra bacon, as desired. If bagels are not on hand, English muffins or biscuits may be substituted.
6 servings of 4 bagels halves per serving.
Submitted by: CM
