1 Stick Butter
8 Oz. Cream Cheese
1 Clove Garlic, — minced
6 English Muffins — halved
12 Slices Deli Baked Ham, Cut To Fit Muffin Halves
12 Slices Tomato
4 Tbsp. Pesto — * see recipe below
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: 4 cups fresh basil leaves, washed and stripped from stems 4 cloves of garlic 1/4 C olive oil 1/4 C pine nuts 1 cup freshly grated parmesan cheese. 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.