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Bagel Faces

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  • 1 Medium-long; thin carrot, sliced into thin rounds
  • Tiny cherry tomatoes; whole or sliced in half
  • Black olives; sliced
  • 1 sm Bell pepper; any color, thinly sliced
  • Alfalfa sprouts
  • 1 sm Cucumber; sliced into thin rounds
  • 1 Bagels; cut in half (1 to 2)
  • 1 sm Cont whipped cream cheese
  • Grated carrot; (rather than sliced)
  • Grated beets
  • Toasted sunflower seeds
  • Minced chives


Cooking hints and safety tips:
If you are working with a younger child, do the chopping and slicing yourself and let your youngster wash the vegetables for you. An older child can help you slice the bell pepper (carrots and cucumbers are too difficult). You should cut the pepper into two-inch-wide strips first, then let your child cut slices from that, using a serrated dinner knife.
Arrange the vegetables in small bowls on a table. Spread cream cheese on the bagel halves. Decorate and eat. Yield: Anywhere from 2 to 4 Bagel Faces (or even more, if you have more bagels on hand).
Recipes and safety reminders from Pretend Soup and Other Real Recipes: A Cookbook for Preschoolers & Up by Mollie Katzen (author of Moosewood Cookbook) and Ann Henderson (copyright 1994 by Mollie Katzen and Ann Henderson).
Converted by MC_Buster.
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.