Pesto and Sun-Dried Tomato Bagel Melts

 

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.