Pesto And Sun-dried Tomato Bagel Melts
- by: kusinera
- Rating:
- Category: Main Course
- Level: Easy
- Total Time: 0 hr 20 mins
4 plain or herb-flavored bagels, cut horizontally in half
1/3 cup reduced-fat pesto
1 jar (7 ounces) oil-packed sun-dried tomatoes, rinsed, drained and chopped
3 tablespoons pine nuts
3/4 cup shredded reduced-fat mozzarella cheese (3 ounces)
1/4 cup freshly grated Parmesan cheese
1.) Heat oven to 375°. Place bagels, cut sides up, in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch.
2.) Spread 2 teaspoons pesto over each bagel half. Sprinkle with tomatoes, nuts and cheeses.
3.) Bake 6 to 8 minutes or until cheese is melted.
| Yield: | 8 servings | |||
| Prep Time: | 0 hr 10 mins | |||
| Cook Time: | 0 hr 10 mins | |||
| Ready In: | 0 hr 10 mins | |||
| Category: | Main Course | |||
| Main Ingredient: | Bread | |||
| Cooking Method: | Baking |
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| Special Diet: | Vegan | Vegetarian | ||
| Recipe Tags: | pesto | sun-dried tomatoes | tomatoes | tomato |
Chef's Note & Story
To make your own pesto, place 1 cup firmly packed fresh basil leaves, 1/3 cup grated Parmesan cheese, 1/3 cup olive oil, 2 cloves garlic and 2 tablespoons pine nuts in blender. Cover and blend on medium speed about 3 minutes or until smooth.
Serve these extra-easy meatless sandwiches with red and green grapes and lemonade.
