English Muffin with Ham, Tomatoes, & Pesto

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.