Pesto and Sun-Dried Tomato Bagel Melts

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.

  • Prep Time 15 min
  • Total Time 20 min
  • Servings 8

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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Open-face Sandwich
Calories
260
(
Calories from Fat
125),
% Daily Value
Cholesterol
13mg
13%;
Sodium
500mg
500%;
Total Carbohydrate
25g
25%
(Dietary Fiber
2g
2%
),
Protein
10g
10%
;
% Daily Value*:
Iron
10%;
Exchanges:
2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.