Bagel Chips with Walnut Dukkah Crusted Cream Cheese {Part One of Party Nibbles Ideas with Philadelphia Australia}

Ingredients

Bagel Chips:-
• 3 plain bagels
• Olive oil
Walnut Dukkah Crusted Cream Cheese:-
• 15g walnut
• 1 tsp cumin seeds
• 2 tsps sesame seeds
• Light sprinkling of paprika optional
• 150g tub of Philadelphia Spreadable Chive & Onion Cream Cheese (for larger groups, use the 250g tub of Philly, or for a different flavour you can also try this nibbles dish with Philly’s 150g Smoked Salmon and Dill or Garlic and Herb spreadable!)

Instructions

To make bagel chips:
1. Preheat oven to 180C (convection oven) / 160C (fan force oven). Line baking tray with baking paper and set aside.
2. Slice bagel into half a centimeter rounds using a serrated knife (I used a steak knife). Then arrange them on the prepared baking tray. Lightly drizzle with some olive oil and bake them for 10 minutes or until they turned crispy and golden brown. Remove from the oven and allow the bagel chips to cool completely. Then, store them in an airtight container until you're ready to serve.
To make the walnut dukkah crusted cream cheese:
3. Toast the walnut, cumin seeds and sesame seeds until slightly aromatic and transfer to a plate to cool. Process the them walnut-seeds mixture in a small processor until resembles coarse breadcrumbs.
4. Remove the Philadelphia cream cheese from its container (as a whole). Line the container with cling wrap and press the walnut dukkah on the base and the side of the container. Carefully transfer the cream cheese back to the container and press gently to fit the cream cheese in the container snugly. Refrigerate the cream cheese until you are ready to serve.

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