Caprese Bagel
on Jul 25, 2019, Updated Aug 08, 2025
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Tomatoes, mozzarella and basil are a classic trio for a reason. Inspired by the iconic salad, these caprese bagels are another way to feature them in a simple recipe. I roast the tomatoes to boost their flavor. Also, I use both fresh basil and pesto, so they are herby and garlicky. Serve these bagels for breakfast, brunch or lunch on your favorite kind of bagel.
Table of Contents
Why You’ll Love This Recipe
The caprese salad is easy to transform into something else while still staying true to its core ingredients. The acidity of the tomatoes contrasts with the milky and mild mozzarella and basil. When you add bread or a bagel, it’s just another version.
Maybe you’re in the mood for these classic summer ingredients, but you want food that’s more hearty than a salad. I am a big fan of piling things onto toast and calling it a meal with a salad on the side. These bagels do just that.
This is a non-recipe type of recipe. During peak summer, you may already have roasted tomatoes, pesto and fresh mozzarella in your kitchen. Let this serve as inspiration of what to do with them other than a salad or pasta.
The Ingredients
This is what you need:
- Tomatoes: I roast cherry tomatoes or grape tomatoes sliced in half. They are a good balance of juicy centers and skins, and they hold their shape.
- Mozzarella: I find it easiest to use ciliegine mozzarella because it is the size of a cherry tomato. Then it works with the rest of the ingredients stacked on the bagels.
- Basil: If the basil leaves are big, just tear them into smaller pieces to fit them between the cheese and tomatoes.
- Pesto: You can use homemade basil pesto or store-bought pesto. If you do buy it, try to find fresh pesto that’s sold with the refrigerated pasta. It will have a brighter flavor than jarred pesto, which tastes more cooked.
- Bagels: This is where you can add more flavor. You can use plain bagels and keep it simple or go with everything bagels, sesame bagels or poppy seed bagels for something more.
- Olive oil: For the best taste for the tomatoes, I use extra virgin olive oil.
- Salt and pepper: I season the tomatoes with kosher salt and black pepper before they roast. Then when I have the bagels assembled, I finish them off with a sprinkle of flaky sea salt and a little more pepper.
How To Make These Caprese Bagels
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
1. Prep the tomatoes. Toss the halved tomatoes with olive oil, salt and pepper. You can do this right on the sheet pan. Then arrange them in a single layer, cut side up.
2. Roast the tomatoes. Give them 25-30 minutes in the oven until they are wrinkled, but still very juicy in the middle.
3. Toast the bagels and spread them with pesto. I like to give them a few minutes to cool off. Then the pesto won’t melt into the bagels or slide off.
4. Add the rest of the caprese toppings. Layer on the roasted tomatoes, sliced mozzarella and basil leaves. I like to alternate them for looks and for variety in each bite.
Serving
You can enjoy these bagels for lunch or brunch. I like to put a lemon arugula salad on the side to make it more of a complete meal.
Make-Ahead Tips, Leftovers & Storage
You can roast the tomatoes and make the pesto up to 3 days in advance. Keep them in separate airtight containers in the refrigerator. Then take them out about 15 minutes before you plan to make the bagels.
Bagels, without any toppings, freeze really well. They will toast to a nice golden brown. This is the kind of recipe where you probably don’t need a recipe. I know during the summer that I often have roasted tomatoes, pesto and fresh mozzarella in my kitchen, so I will spontaneously make these.
More Roasted Tomato Recipes
Easy Basic Roasted Tomatoes
Tomato Zucchini Orzo
Roasted Tomato Orecchiette
Tomato Burrata Pasta
Harissa Roasted Tomato Couscous
Pesto Scrambled Eggs and Tomatoes
Roasted Tomato Vinaigrette
Quinoa Chickpea Salad
Roasted Veggie Barley Salad
Roasted Tomato Potato Salad
If you love roasting vegetables, don’t miss my seasonal recipe guide for fresh ideas all year long.
Caprese Bagel
Ingredients
For tomatoes
- 1 pint cherry tomatoes or grape tomatoes, halved
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper plus more for serving
For bagels
- 6 bagels, sliced in half
- 1/3 cup basil pesto
- 6 ounces fresh mozzarella (ciliegine size), sliced
- 1/2 cup basil leaves
- Flaky sea salt for serving
Instructions
- Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
- Toss the tomatoes with olive oil, salt and pepper on the prepared sheet pan. Arrange them cut side up in a single layer. Roast for 25-30 minutes until the tomatoes are wrinkled at the edges, but still juicy in the middle.
- Toast the bagels. Let them cool for a few minutes.
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Wow – looks so good….would never have thought of having a pesto base.