Toasted Bagels with Salt-cured Tomatoes and Ricotta Cheese
- Active Time 5m
- Total Time 35m
- 12 ripe medium tomatoes (about 4 1/2 pounds) preferably 6 red and 6 yellow
- 6 fresh bagels with crusty exterior (see note)
- 15 ounces ricotta cheese
- 2 tablespoons whole black peppercorns
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 on 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.
NOTE: 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.
nutrition information per serving
365 calories; 8g total fat; 22mg cholesterol; 498mg sodium; 57g carbohydrates; 5g fiber; 18g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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