Crisp Toasted Bagels with Fromage Blanc, Tomato, Sea Salt, and Basil
A recipe for Crisp Toasted Bagel with Fromage Blanc, Tomato, Sea Salt, and Basil from the cookbook, The Broad Fork.
Servings 2 Servings
- 2 bagels
- 2 tablespoons unsalted butter room temperature
- 1/4 cup fromage blanc room temperature
- 1 large or 2 medium ripe heirloom tomatoes cut into 8 slices
- Sea salt and freshly ground black pepper
- 8 small basil leaves
- Olive oil for drizzling
Slice each bagel in half and arrange cut side up on baking sheet. Toast under the broiler in the oven or in a toaster until golden.
Immediately spread butter on each cut half, then cover with fromage blanc. Arrange two tomato slices on top, then sprinkle with sea salt and black pepper to taste. Top with basil leaves, drizzle with olive oil, and serve immediately.