Four Types of Schmears

Mixed herb cream cheese and veggie cream cheese. (Ryan Szulc)

When my roommates and I were at McGill University, each night without fail, someone would pose the 10 p.m. question: “Do you feel like sweet or salty?” It was snack-time at 99 Sherbrooke Street. “Sweet” meant heading out for cookies, frozen yogurt, or ice cream, whereas “salty” usually meant staying put for bagels and schmears. Here’s a blueprint for mixing it up at your brunch (or late-night snack) table. Your bagels will thank you.

Mixed Herb Cream Cheese

Serves 6 to 8

• 1/2 block (4 ounces) cream cheese, softened
• 2 tablespoons chopped chives
• 1 tablespoon chopped flat-leaf parsley
• 1 tablespoon chopped basil
• 1 teaspoon lemon zest
• Pinch of sea salt and pepper

Blend all the remaining ingredients into the cream cheese until smooth. Refrigerate for 1 hour to let flavors meld before serving.

Veggie Cream Cheese

Serves 6 to 8

• 1/2 block (4 ounces) cream cheese, softened
• 4 green olives, chopped
• 1 green onion, trimmed and chopped
• 2 tablespoons finely chopped red pepper
• 2 tablespoons grated carrot
• 1/4 teaspoon red pepper flakes

Place the softened cream cheese in a small bowl. Blend all the remaining ingredients into the cream cheese until smooth. Refrigerate for 1 hour to let flavors meld before serving.

Salmon spread. (Ryan Szulc)

Salmon Spread

Serves 6 to 8

• 1/2 block (4 ounces) cream cheese, softened
• 3 tablespoons finely chopped lox (smoked salmon)
• 2 tablespoons butter, softened
• 1 tablespoon fresh lemon juice
• 1 teaspoon chopped capers
• Pinch of pepper

Place the softened cream cheese in a small bowl. Blend all the remaining ingredients into the cream cheese until smooth. Refrigerate for 1 hour to let flavors meld before serving.

Everything Bagel Schmear

Serves 6 to 8

• 1/2 block (4 ounces) cream cheese, softened
• 1 tablespoon sesame seeds, toasted
• 1 tablespoon dehydrated onion flakes
• 1/2 tablespoon poppy seeds
• 1/4 teaspoon garlic powder

Place the softened cream cheese in a small bowl. Blend all the remaining ingredients into the cream cheese until smooth. Refrigerate for 1 hour to let flavors meld before serving.

Excerpted from “Kosher Style: Over 100 Jewish Recipes for the Modern Cook” by Amy Rosen. Copyright 2019 Amy Rosen. Photography by Ryan Szulc. Published by Appetite by Random House, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.