Prepare the Sauce: Heat Olive Oil in a saucepan over medium heat. Add Garlic and cook until fragrant, about 30 seconds. Add Crushed Tomatoes, Oregano, Red Pepper Flakes, Salt, and Pepper. Simmer for 20 minutes, stirring occasionally.
In a small bowl, combine melted Butter and minced Garlic.
Brush the cut sides of the Bagels with the Garlic Butter mixture.
Place bagel halves, cut-side up, on a baking sheet.
Spread a generous layer of Sauce over each bagel half.
Top with Fresh Mozzarella, Calabrese Salami, and Roasted Red Peppers.
Bake for 10-12 minutes, or until cheese is melted and bubbly.
Garnish with Fresh Basil and Parmigiano-Reggiano before serving.
Ingredients
6
66Bagels-artisan, split
1 (14.5 oz) can411 gSan Marzano Tomatoes-crushed
2 tbsp30 mLOlive Oil-extra virgin
2 cloves10 mLGarlic-minced
1 tsp5 mLDried Oregano
1/2 tsp2.5 mLRed Pepper Flakes
Saltto taste
Black Pepperto taste-freshly ground
1 cup100 gFresh Mozzarella-sliced
1/4 cup30 gParmigiano-Reggiano-grated
1/2 cup75 gSpicy Calabrese Salami-thinly sliced
1/4 cup30 gRoasted Red Peppers-sliced
2 tbsp30 mLFresh Basil-chopped
2 tbsp30 mLButter-European style, melted
1 clove5 mLGarlic-minced
Equipment
Baking Sheet
Saucepan
Small Bowl
Brush
Instructions
Preheat oven to 400°F (200°C).
Prepare the Sauce: Heat Olive Oil in a saucepan over medium heat. Add Garlic and cook until fragrant, about 30 seconds. Add Crushed Tomatoes, Oregano, Red Pepper Flakes, Salt, and Pepper. Simmer for 20 minutes, stirring occasionally.
In a small bowl, combine melted Butter and minced Garlic.
Brush the cut sides of the Bagels with the Garlic Butter mixture.
Place bagel halves, cut-side up, on a baking sheet.
Spread a generous layer of Sauce over each bagel half.
Top with Fresh Mozzarella, Calabrese Salami, and Roasted Red Peppers.
Bake for 10-12 minutes, or until cheese is melted and bubbly.
Garnish with Fresh Basil and Parmigiano-Reggiano before serving.
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