Bagel caprese

Name: bagel caprese
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 40 g pine nuts; 1 lemon cleaned up; 15 g fresh basil; 50 ml extra virgin olive oil; 360 g sweet vegetable tomato mix; 1 el extra virgin olive oil; tl sea salt; 2 bulb buffalo mozzarella; 4 bagel; 50 g oak leaf lettuce melange

Salad caprese served with a bagel.

Ingredients

Kitchen Stuff

1 blender

Directions

Heat a frying pan without oil or butter and toast the pine nuts for 3 min. On medium heat. Let cool on a plate.
Meanwhile, grate the yellow skin of the lemon and squeeze out half of the fruit.
Put the basil, the oil and 1 tbsp lemon juice in a high cup or the container of the hand blender and puree. Season with salt and pepper.
Halve the tomatoes. Heat the oil in the frying pan and fry the tomatoes for 3 min. On the cutting edge over medium heat.
Remove the pan from the heat, scoop the tomatoes with the lemon zest and sea salt and season with pepper.
Tear the mozzarella into pieces. Cut the bagels in half and spread the bottom halves with lettuce.
Mix the tomato, mozzarella and pine nuts and spread over the bagel. Drizzle with the basil oil, lay the top halves next to it and serve.