Caprese Bagels
Toasted bagels topped with homemade pesto, roasted tomatoes, mozzarella, and fresh basil leaves, Enjoy!
Servings: 6
Ingredients
PESTO:
- 2 c. fresh basil leaves lightly packed
- 1/3 c. pine nuts or chopped walnuts
- 2 cloves garlic pressed
- 1/2 c. extra virgin olive oil
- 2 T. fresh lemon juice
- 1/2 c. freshly grated Parmesan cheese
- Salt and freshly ground black pepper to taste
ROASTED TOMATOES:
- 1 pint cherry tomatoes sliced in half
- 1 T. olive oil
- 1/2 tsp. kosher salt
- 1/2 tsp. black pepper
BAGELS:
- 6 bagels halved and toasted
- 1 (8 oz.) cont. fresh ciliegine mozzarella sliced in half
- 1/2 c. fresh basil leaves
- Flaky sea salt for sprinkling
- Cracked black pepper for sprinkling
Instructions
- PESTO: Place the basil and pine nuts in a food processor; cover with lid and pulse a few times. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
- Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
- ROASTED TOMATOES: Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper.
- Arrange tomatoes cut side up, in a single layer on the prepared baking sheet. Roast for 15-20 minutes until the tomatoes start to wrinkle around the edges but are still juicy in the middle.
- TO ASSEMBLE BAGELS: Spread pesto over toasted bagels. Alternate tomatoes, mozzarella, and basil leaves. Sprinkle with flaky sea salt and fresh cracked pepper. Enjoy!
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