© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Kaydie
8 sun-dried tomatoes
½ small Spanish onion
1 clove garlic
¼ cup balsamic vinegar
¾ olive oil
12 tomato slices
4 tablespoons feta cheese
12 fresh basil leaves
4 plain bagels
Place the sun-dried tomatoes in a bowl and cover with boiling water. Set aside for 15 minutes.
Peel the onion and garlic. Cut the onion into large chunks. Cut the garlic cloves in half.
Drain the tomatoes and discard the water. Combine the tomatoes, onion, and garlic in a blender. Blend until the pieces are small. Add the balsamic vinegar and blend again until the mixture is smooth. Slowly add the olive oil while continuing to blend. Blend for 2 minutes more. Refrigerate the vinaigrette in a covered container. It can be used as a salad dressing as well as a sandwich spread.
Slice the tomatoes, crumble the feta cheese, and wash the basil leaves.
Cut the bagels in half and brush each half with olive oil. Heat a frying pan to medium-high and when the pan is hot, place the bagel halves in the pan oiled side down and toast until they are golden brown.
Place the sliced, toasted bagel open-faced on serving plates. Brush all 8 halves with the balsamic vinaigrette. Cover the bottom halves of each bagel with a generous layer of sliced tomatoes. Top the tomatoes with crumbled feta. Place 2 fresh basil leaves on the feta. Garnish the top half of the open-faced sandwich with a third basil leaf.