Go Back
–+ servings
Print Recipe

Caprese Bagels

Toasted bagels topped with homemade pesto, roasted tomatoes, mozzarella, and fresh basil leaves, Enjoy!
Course: Appetizers
Cuisine: American, Italian
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!