Apple Pie Bagels with Turkey, Cheddar, and Roasted Apricot Chutney

Apple Pie Bagel with Turkey, Old Cheddar and Apricot Chutney

It’s been a busy vacation. We’ve just come back from a fun vacation with the in-laws in Snowbird land (Apache Junction, Arizona). While there we practiced what I like to call ‘eating our way across America’. And it was good. But now my mouth is craving some lighter meals and happy and bright tastes. However, I’m still in vacation-mode and I’m not in any mood to start whipping out the pots and pans.

I want something fast, easy, and healthy that I can have at the ready to feed the troops while I catch up on the…erm…laundry.

Secondary challenge: that tastes great with our new family favourite, Dempster’s Apple Pie Flavoured Bagels.

 

Of course, though, I want our simple snacks to be up to Chicky culinary snuff. Can’t leave be boring and leavy my budding foodies adrift, now, can I?

Thanks to my friend Google and my food thesaurus (yes, there is one, and it’s fantastic for coming up with cool new flavour combos), nobody will be disappointed. For the classic combination of apple + turkey + cheddar has been elevated forever. Because apricots, rosemary and pine nuts, roasted with honey and given a one-second whizz in the blender are the perfect foil for what could be a boring sandwich.

Look at the picture and tell me your  mouth isn’t watering.

Dempster's Apple Pie Bagel with Turkey, Cheddar and Roasted Apricot Chutney

Here’s how you make it.

Apple Pie Bagels with Turkey, Cheddar, and Roasted Apricot Chutney

Note: quantities are estimated depending on how high you like to pile your sandwich

What You’ll Need (per sandwich):

One Dempster’s Apple Pie Flavoured Bagel

2-4 slices good quality deli turkey

2-3 oz old cheddar

2 tsp Roasted Apricot Chutney (recipe below)

Optional additions: sliced tomatoes, lettuce

What You’ll do:

Cut the Dempster’s Apple Pie bagel in half. spread one half with the apricot chutney. Pile on the turkey and cheese. If desired, grill in a panini press to melt the cheese.

Cut in half and serve.

Roasted Apricto Chutney with Rosemary and Pine Nuts

Roasted Apricot, Rosemary, and Pine Nut Chutney

3-4 ripe apricots, cut in half, stone removed

1 tbsp chopped rosemary

1-2 tbsp pine nuts

1 tsp unpasteurized honey

olive oil for drizzling

freshly ground sea salt

1tbsp apple cider vinegar

1 tsp red chili flakes (optional)

 

Preheat oven to 375 degrees. Place all ingredients in a roasting pan and roast until the apricots are soft but not mushy and the pine nuts are golden, about 15 minutes. Place in a blender or small jar of a Blendtec. Pulse for a few seconds to combine but still chunky.

This recipe was generously sponsored by Dempster’s. All ideas and opinions are my own. All For more recipes and ideas, visit Dempster’s on Pinterest.

 

 

 

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