PESTO AND SUN-DRIED TOMATO BAGEL MELTS

Pesto and Sun-Dried Tomato Bagel Melts image

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.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 20m

Yield 8

Number Of Ingredients 6

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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:

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.

Nutrition Facts : Calories 260, Carbohydrate 25 g, Cholesterol 13 mg, Fat 2, Fiber 2 g, Protein 10 g, SaturatedFat 14 g, ServingSize 1 Open-face Sandwich, Sodium 500 mg