English muffin w/ham, tomatoes and pesto

Yield: 6 Servings

Measure Ingredient
1 \N Stick butter
8 ounces Cream cheese
1 \N Clove garlic; minced
6 \N English muffins; halved
12 slices Deli baked ham; cut to fit muffin halves
12 slices Tomato
4 tablespoons PESTO:
4 cups Fresh basil leaves; washed and stripped from stems
4 \N Cloves garlic
¼ cup Olive oil
¼ cup Pine nuts
1 cup Freshly grated Parmesan cheese

Date: Fri, 5 Apr 1996 21:00:58 -0500 From: kmeade@... (The Meades)

Recipe By: japlady@... (Rebecca Radnor) 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: 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.

MC-RECIPE@...

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