Caprese Bagel Melts
Toasted bagel halves with tomato, melted mozzarella and fresh basil. Blot the tomatoes first so the bagels stay crisp beneath the cheese.
- Prep
- 10 min
- Cook
- 12 min
- Total
- 22 min
- Serves
- 2
Ingredients
Four open-faced halves. Two halves per serving.
- ThinSlim 2 ThinSlim Foods Zero Net Carb Bagels Plain, split
- 2 tsp olive oil
- 1 small garlic clove, peeled and halved
- 2 small plum tomatoes, sliced 1/4 inch thick
- 4 oz low-moisture mozzarella, shredded
- 8 fresh basil leaves, torn
- 1/8 tsp salt
- 1/8 tsp black pepper
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Made with ThinSlim. Figures are the product label, not the finished dish.
Method
- Heat the oven to 400°F. Place a rack in the middle of the oven.
- Place the tomato slices on paper towels. Sprinkle with the salt. Leave for 5 minutes, then blot dry.
- Place the bagel halves cut-side up on a sheet pan. Brush the cut surfaces with the olive oil.
- Toast for 4 to 5 minutes, until the cut surfaces feel firm and the edges start to turn golden.
- Rub the cut surface of the garlic lightly over each toasted half.
- Divide the tomato slices among the halves in a single layer. Add the pepper. Divide the mozzarella evenly over the tomatoes.
- Bake for 5 to 7 minutes, until the cheese melts and starts to brown in spots.
- Scatter the basil over the hot cheese. Serve immediately.
Tips
Low-moisture mozzarella melts without the extra liquid from fresh mozzarella. Use the cheese specified for a crisp base.
Add the basil after the oven. The leaves keep their fresh flavor.
For a smaller snack, serve one half per person.
Add the basil after the oven. The leaves keep their fresh flavor.
For a smaller snack, serve one half per person.