- 1 small clove garlic
- 1/2 cup skin-on hazelnuts
- 1 8 ounce package cream cheese, softened
- 4 bagels, preferably "everything" flavor, split and toasted
- 1 bunch watercress
Using a food processor, finely chop the garlic, then add the hazelnuts and pulse until coarsely chopped. Add the cream cheese and pulse to combine. Spread a dollop of the hazelnut cream cheese onto the cut side of a bagel half. Top the other bagel half with watercress, then sandwich both halves together. Repeat with the remaining bagels.