Caprese Bagel

Caprese Bagel

5 from 1 reviews


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 ciliegine mozzarella, sliced
1/2 cup basil leaves
Flaky sea salt for serving
Black pepper for serving


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.