GMA Recipe: Bagel Faces

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Bagel Faces
From Mollie Katzen and Ann Henderson
1994

Ingredients

1 medium-long, thin carrot, sliced into thin rounds

tiny cherry tomatoes, whole or sliced in half

black olives, sliced

1 small bell pepper, any color, thinly sliced

alfalfa sprouts

1 very small cucumber, sliced into thin rounds

1 or 2 bagels, cut in half

1 small container whipped cream cheese Other possibilities:

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.

Directions

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 and Ann Henderson (copyright 1994 by Mollie Katzen and Ann Henderson).