Six ingredients and 20 minutes is all you need to have these open-face pesto and tomato bagel sandwiches ready for a meatless lunch or dinner.
plain or herb-flavored bagels, cut horizontally in half
cup reduced-fat pesto
jar (7 ounces) oil-packed sun-dried tomatoes, rinsed, drained and chopped
tablespoons pine nuts
cup shredded reduced-fat mozzarella cheese (3 ounces)
cup freshly grated Parmesan cheese
Heat oven to 375°. Place bagels, cut sides up, in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch.
Spread 2 teaspoons pesto over each bagel half. Sprinkle with tomatoes, nuts and cheeses.
Bake 6 to 8 minutes or until cheese is melted.
To make your own pesto, place 1 cup firmly packed fresh basil leaves, 1/3 cup grated Parmesan cheese, 1/3 cup olive oil, 2 cloves garlic and 2 tablespoons pine nuts in blender. Cover and blend on medium speed about 3 minutes or until smooth.
Serve these extra-easy meatless sandwiches with red and green grapes and lemonade.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Open-face Sandwich
- Calories from Fat
% Daily Value
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.