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English Muffin with Ham, Tomatoes, and Pesto

 

13

Yield

6

servings

Prep

20

min

Cook

20

min

Ready

40

min

Trans-fat Free, Low Carb
 

Ingredients

1 stick butter
8 ounces cream cheese
1 each garlic cloves
minced
6 each english muffins
halved
*
12 slices deli ham
baked, cut to fit muffin halves
*
12 slices tomatoes
*
4 tablespoons basil pesto
*
Pesto
4 cups basil
washed, stripped from stems
*
4 each garlic cloves
¼ cup olive oil
¼ cup pine nuts
1 cup Parmesan cheese
grated

Directions

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 teaspoon per tomato.

Place a dollop of the cream cheese mixture on top of that and bake at 400℉ (200℃) for about 20 mintes or until 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 inch cubes any left over pesto and serve with pasta.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 96g (3.4 oz)
Amount per Serving
Calories 47089% of calories from fat
 % Daily Value *
Total Fat 46g 71%
Saturated Fat 23g 113%
Trans Fat 0g
Cholesterol 98mg 33%
Sodium 479mg 20%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 1%
Sugars g
Protein 21g
Vitamin A 21% Vitamin C 4%
Calcium 23% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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