Broiled Tomato and Pesto Bagels

Oxmoor House
2 servings


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3 tablespoons fresh basil leaves
1 tablespoon fresh parsley leaves
1 1/2 teaspoons water
1 teaspoon pine nuts
1 teaspoon olive oil
1 teaspoon lemon juice
1/2 teaspoon red wine vinegar
1/8 teaspoon garlic powder
Dash of salt
2 bagels, split and toasted
4 (1/2-inch-thick) slices large ripe tomato
1/4 cup (1 ounce) shredded part-skim mozzarella cheese


Position knife blade in miniature food processor bowl; add first 9 ingredients. Process until smooth, scraping sides of processor bowl occasionally.

Spread basil mixture evenly on 4 bagel halves. Top each bagel half with a tomato slice, and sprinkle evenly with cheese.

Place bagel halves on a baking sheet. Broil 5 1/2 inches from heat (with electric oven door partially opened) 1 minute or until cheese melts.

Created date

August 2009

Nutritional Information

Calories 251
Caloriesfromfat 23 %
Fat 6.5 g
Satfat 2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 11 g
Carbohydrate 38.3 g
Fiber 0.0 g
Cholesterol 8 mg
Iron 0.0 mg
Sodium 459 mg
Calcium 0.0 mg