Ingredients
2
oz 1/3-less-fat cream cheese (Neufchâtel), softened
1
teaspoon Dijon mustard
1
teaspoon chopped fresh chives or 1/2 teaspoon freeze-dried chopped chives
2
whole wheat or pumpernickel bagels, split, toasted
1
apple
2
(7x3 1/2-inch) slices wafer-thin low-sodium reduced-fat Swiss cheese, each cut in half
Preparation
Heat oven to 350°F. In small bowl, mix cream cheese, mustard and chives; blend well. Spread on cut sides of bagels. Place on ungreased cookie sheet.
Core apple; cut into 1/2-inch-thick rings. Place 1 apple ring on each bagel half; top each with piece of cheese.
Bake 5 to 6 minutes or until cheese is melted and sandwiches are warm.
