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
Preparation
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.
