Caprese Bagel
This caprese bagel goes all in on basil with pesto spread on the bagel and basil leaves tucked in between roasted cherry tomatoes and mozzarella.
Servings: 6
Ingredients
- For tomatoes
- 1 pint cherry tomatoes halved
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- For bagels
- 1/3 cup basil pesto
- 6 bagels halved and toasted
- 8 ounces fresh mozzarella (ciliegine size) sliced
- 1/2 cup basil leaves
- Flaky sea salt for serving
- Black pepper for serving
Instructions
- Preheat the oven to 400 degrees F.
- Arrange the tomatoes, cut side up, in a single layer on a parchment-lined sheet pan. Roast for 25-30 minutes until the tomatoes are wrinkled at the edges, but still juicy in the middle.
- Spread pesto on the bagels. Add the toppings alternating between tomatoes. mozzarella and basil leaves. Sprinkle with flaky sea salt and black pepper before serving.
Nutrition
Calories: 491kcal | Carbohydrates: 61g | Protein: 21g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 31mg | Sodium: 1129mg | Potassium: 315mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1025IU | Vitamin C: 18mg | Calcium: 245mg | Iron: 2mg