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Toasted Bagels with Salt-cured Tomatoes and Ricotta Cheese

Source: Entertaining 1-2-3
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Active Time:  5 Minutes
Total Time:  35 Minutes
  Serves 6
12 ripe medium tomatoes (about 4 1/2 pounds) preferably 6 red and 6 yellow
6 bagels*
15-ounce container ricotta cheese
Toasted Bagels with Salt-cured Tomatoes and Ricotta Cheese Recipe at
Slice tomatoes 1/3 inch thick. Discard ends. Place in large bowl and sprinkle with 2 1/2 teaspoons kosher salt. Mix gently. Let sit for 30 minutes.

Cut bagels in half and toast well in oven or toaster oven. You want them to get golden brown and crisp.

Drain tomatoes but reserve juice. Reserve 6 slices for garnish. Layer tomatoes on toasted bagel halves. Spoon a little tomato juice. Top each with 2 heaping tablespoons ricotta cheese. Garnish each with half a slice of tomato.

Crush 2 tablespoons whole black peppercorns using the bottom of a bottle or a heavy glass. Scatter over bagel halves.

*Buy large bagels with a crusty exterior from a good bagel shop. Frozen bagels will not be satisfactory.

Recipe reprinted by permission of Little, Brown and Company. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 365
Fat. Total: 8g
Fiber: 5g
Carbohydrates, Total: 57g
Sodium: 498mg
% Cal. from Fat: 20%
Cholesterol: 22mg
Protein: 18g
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