English Muffin with Ham, Tomatoes, & Pesto
Yield
6 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 113 | g |
butter
|
|
| 231.2 | ml/g |
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
|
*
|
| 6E+1 | ml |
basil pesto
|
*
|
| Pesto | |||
| 946 | ml |
basil
washed, stripped from stems |
*
|
| 4 | each |
garlic cloves
|
|
| 59 | ml |
olive oil
|
|
| 59 | ml |
pine nuts
|
|
| 237 | ml |
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.
