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Bagel with Sun Dried Tomatoes Provolone

Bagel with Sun Dried Tomatoes Provolone

The perfect blend of flavors awaits you with this Bagel with Sun Dried Tomatoes Provolone. Quick to prepare, this dish is both satisfying and delicious. Creamy provolone cheese melts over a warm bagel, topped with tangy sun-dried tomatoes for a delightful treat. Make it today for a quick meal!
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole whole-wheat bagel
  • 1 tablespoon extra virgin olive oil
  • 2 slices provolone cheese thin
  • 2 tablespoons sun-dried tomatoes finely chopped (any variety that is jarred in olive oil)
  • 3 leaves basil leaves fresh, finely chopped
  • 1/4 teaspoon dried oregano optional

Equipment

  • Chef's Knife

Method
 

  1. Start by cutting the bagel in half. If you enjoy a crispy exterior, consider toasting the halves lightly until they are golden brown. This will add a delightful crunch and enhance the flavor of the bagel.
  2. Drizzle both halves generously with extra virgin olive oil. This not only adds moisture but also infuses the bagel with rich flavor. Use your brush or a spoon to spread it evenly across the surface.
  3. Next, take the optional dried oregano and sprinkle it over the bagel halves. If you’re a fan of this herb, it adds a lovely earthy aroma and complements the sun-dried tomatoes beautifully.
  4. Now, it’s time to distribute the slices of provolone cheese evenly on top of each half of the bagel. Make sure to cover the surface well, as the cheese will melt slightly and create a luscious layer.
  5. Take the finely chopped sun-dried tomatoes and sprinkle them on top of the provolone cheese. This is where the flavor really comes alive; each bite will be a burst of sweetness and tanginess.
  6. Finally, finish off by adding the finely chopped basil leaves. They bring freshness to the dish and complement the rich flavors perfectly. You can also add a sprinkle of salt and pepper if desired.
  7. Place the assembled bagel halves in a toaster oven or a regular oven set to broil. Heat them until the cheese is melted and bubbly. This should take about 3 to 5 minutes, so keep an eye on them!
  8. Once the cheese is perfectly melted and the edges of the bagel are slightly crispy, remove them from the oven. Allow them to cool for a minute before serving, as they will be hot!
  9. Serve your Bagel with Sun Dried Tomatoes Provolone immediately, enjoying it warm for the best flavor. Pair it with a fresh salad, or enjoy it as a stand-alone snack!

Notes

There are countless ways to enjoy the Bagel with Sun Dried Tomatoes Provolone. Here are some tips:
  • Storage: If you have leftovers, store them in an airtight container in the fridge for up to two days.
  • Freezing: You can freeze the assembled bagel halves. Just reheat in the oven when ready to eat.
  • Pairing: This dish pairs wonderfully with a side of mixed greens or a light soup.
  • Variation: Try adding other toppings like fresh vegetables or even a drizzle of balsamic glaze.