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Features for "English Muffin With Ham, Tomatoes And Pesto"
Served as breakfast. Non-vegetarian dish.
Ingredients for "English Muffin With Ham, Tomatoes And Pesto" (Click here for measurement conversion) 1 Stick Butter
8 Oz. Cream Cheese
1 Clove Garlic, minced
6 English Muffins, halved
12 Slices Deli Baked Ham, Cut To Fit Muffin Halves
12 Slices Tomato
4 Tablespoon Pesto
Method for "English Muffin With Ham, Tomatoes And Pesto"
Remove butter and cream cheese from fridge and allow to soften. Cream together until fluffy. Blend in minced garlic. Place the muffin halves on a baking sheet. Spead each with a portion of the cheese mixture. Then top each muffin with a slice of ham and a slice of tomato. Spread pesto on top of each tomato, using about 1 tsp. per tomato. Place a dollop of the cream cheese mixture on top of that and bake at 400 degrees for about 20 mintes or unil the cheese has melted and is slightly browned. Pesto:- 4 cups fresh basil leaves, washed and stripped from stems 4 cloves of garlic 1/4 C olive oil 1/4 C pine nuts 1 cup freshly grated parmesan cheese. Blend until a paste forms, you may have to shove it down with a spatula several times in the blender container. A food processor does not do this as well as a blender! Freeze and cut into 1″ cubes any left over pesto and serve with pasta.
Comments
Serves: 1
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