Caprese Bagel

5 from 1 vote

Inspired by the classic salad, this caprese bagel recipe has roasted tomatoes, fresh mozzarella, basil and pesto. Serve it for brunch or lunch.

Prep Time10

Cook Time30

Total Time40

Course: Breakfast & Brunch

Cuisine: Italian

Servings:

Author: Paige Adams

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

Recommended bagel flavors: plain, sesame, everything, poppy

You can roast the tomatoes and make the pesto up to 3 days ahead of time. Keep them in separate airtight containers in the refrigerator. Let them sit at room temperature for 15 minutes before assembling the bagels.

Nutrition