Bagel Bruschetta With Rosemary

Submitted by East Coast Student

"Originally, the purpose of bruschetta was to taste the purity of olive oil, so with this in mind, I started making a version on bagels, which I usually have stocked in the house. I eat it when I'm in a hurry and don't want peanut butter again. The flavours are subtle and delicious."

 

• Ready In: 2mins
• Ingredients: 5
• Yields: 1 bagel
• Serves: 1

ingredients

• 1 bagel (I like 12 grain the best, but anything soft and without strong flavour will do)
• 1 -2 tablespoon extra virgin olive oil
• 1 garlic clove, peeled
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon rosemary

directions

1. Cut the bagel in half and toast in the toaster.
2. After toasting but while still hot, rub the garlic clove on the surface of the bagel.
3. Pour a thin drizzle of olive oil on the bagel.
4. Sprinkle with salt and rosemary, fresh or dried, to taste.