English muffin w/ham, tomatoes and pesto
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Stick butter | |
| 8 | ounces | Cream cheese |
| 1 | Clove garlic; minced | |
| 6 | 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 | Cloves garlic | |
| ¼ | cup | Olive oil |
| ¼ | cup | Pine nuts |
| 1 | cup | Freshly grated Parmesan cheese |
Directions
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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