There is just something so comforting about a good bagel. Growing up in New York, that big paper bag full of a dozen delicious bagels was a weekend staple. The aroma of all of the toppings filled the air…. and I loved it! Even as an adult I get a tinge of excitement when I have the chance to pick out that baker’s dozen! This morning, my husband informed me that he was headed to the bagel shop to pick up some breakfast. You know what that means… a bag of bagels coming my way! Here’s the problem… my husband doesn’t exactly consider a bagel & cream cheese a meal. So, while I cannot help but get that big bag o’ bagels… I better have a plan to do something with them… The Tomato Basil Bagel Melt is my favorite solution to that problem..
I am a fan of strong flavors! For this recipe onion, garlic, or everything bagels are my top recommendation, but you can certainly choose any flavor bagel. Since the end result will differ slightly depending on the bagel topping, choose a different bagel every time you make this for a fun twist!
I put my bagel halves in the oven to get slightly toasted before I begin layering all of the toppings. This gives me a chance to get my toppings prepared.
Once your bagel is slightly toasted, spread cream cheese on both halves. For an added burst of flavor, try a flavored cream cheese like this Olive Pimento Cream Cheese Spread.
Next, top with the tomato slices and basil. I used a medium size Vine Ripe Tomato, and used about 5 slices on the bagel. The basil leaves in my garden are monstrous… I tore them in half and arranged 3 on each bagel. If your leaves are smaller, you may need more than 6.
Top it off with provolone cheese. If you get your provolone sliced in the deli, a thicker cut is best. Usually pre-packaged provolone is already cut thick enough.
Sprinkle dried basil… Bake… and Enjoy!
- 1 Bagel
- 3oz Cream Cheese - softened
- 6 Large Fresh Basil Leaves
- 1 Tomato
- 2 slices Provolone Cheese
- ¼ tsp Dried Basil
- Preheat Oven to 350
- Slice bagel in half and place on a baking sheet
- Bake for 6 minutes
- Meanwhile, slice tomatoes and rinse and trim basil
- Spread cream cheese on the face of each bagel half
- Arrange basil leaves to cover the face of each bagel half
- Cut tomato slices in half
- Arrange tomatoes to cover the face of each bagel half
- Add a slice of provolone to each bagel half
- Top with dried basil
- Bake for 12 minutes
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