Start off by putting a medium- sized saucepan on the stove over medium high heat. Allow it to warm up slightly, then add in the butter, and let it melt until it is foamy, and slightly brown.
Next, add the sliced apples to the melted butter in the saucepan, and cook these for a good 5 minutes, stirring continuously so the apples cook and brown evenly. Once the apples soften, and take on a light, golden-brown colour, you can proceed to the next step.
In order to add texture to the mixture of soft apples, and give it a tangy and flavourful kick, add the craisins to the mix and stir them in. These are dried cranberries that pack a deliciously sweet and sour punch, and are chock full of nutrients.
Once the cooked apples are evenly studded with craisins, remove the pan from the heat – however, make sure you continue stirring the mixture of apple, butter and craisins. Then, put this aside, and proceed to preheat the grill on high heat.
While the grill is warming up, cut the poppy-seed bagels in half, horizontally. Then put them on the grill and allow them to cook – make sure you flip them when one side is done, ensuring that you cook and brown them evenly on both sides.
Once the bagels have cooked through, top them with cheese, and grill them for an additional 2 to 3 minutes, until the cheese is melted. Finally, place the bagels on your serving tray, top them with the apple mixture, and serve them with some fresh rocket leaves for garnish.