EINSTEIN BROS. BAGELS
Grilled Bagel and
Three-Pepper Bruschetta
1 each yellow, red and green bell pepper
2 cups vine-ripe tomatoes cut in 1/2-inch cubes
2 tablespoons extra-virgin olive oil
2 teaspoons minced fresh garlic
1 teaspoon balsamic vinegar
1/4 cup chopped fresh basil
Salt and pepper
4 Kirkland Signature by Noah’s New York plain bagels
Olive oil
Asiago cheese
1. Preheat grill.
2. Grill, peel and dice peppers in 1/2-inch cubes. Combine peppers,
tomatoes, extra-virgin olive oil, garlic, vinegar, basil, and salt and
pepper to taste in a mixing bowl.
3. Split bagels in half. Lightly brush oil on cut side of bagels. Grill to
desired crispness.
4. Slice the grilled bagel halves in half again so that you have 4 grilled
pieces per bagel. Spread evenly with the topping. Garnish with shaved
Asiago cheese and serve on a platter. Makes 12-16 servings.
Brands may vary by region; substitute a similar product.
I Appetizers
BC HOT HOUSE
Tricolor Tomato Bruschetta
2 1/2 cups chopped seeded BC Hot House* tricolor
(red, yellow, orange) tomatoes
8-10 sun-dried tomatoes, chopped
1/2 cup chopped green onion
1/2 cup chopped fresh basil
2 garlic cloves, minced
1 tablespoon balsamic vinegar
2 tablespoons olive oil
1 cup grated Parmesan cheese
Salt and pepper
1 baguette loaf
Olive oil cooking spray
1. Place tomatoes in a sieve and let drain. In a bowl, combine tomatoes,
sun-dried tomatoes, green onion, basil, garlic, vinegar, oil, Parmesan, and
salt and pepper to taste. Let stand at room temperature for several hours.
2. Preheat broiler. Cut 16 half-inch slices from the baguette and place on
a baking sheet. Spray both sides of slices with olive oil spray. Toast on both
sides under the broiler.
3. To serve, top each slice of baguette toast with a heaping mound of topping.
Makes 4-6 servings.
* Brands may vary by region; substitute a similar product.
