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Pesto and Sun-Dried Tomato Bagel Melts

  • Prep 15 min
  • Total 20 min
  • Servings 8

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. MORE + LESS -

Ingredients

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

Steps

Hide Images
  • 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 Facts

Serving Size: 1 Open-face Sandwich
Calories
260
Calories from Fat
125
% Daily Value
Saturated Fat
14g
Cholesterol
13mg
Sodium
500mg
Total Carbohydrate
25g
Dietary Fiber
2g
Protein
10g
% Daily Value*:
Iron
10%
10%
Exchanges:
2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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