Recipe - English Muffin Wham Tomatoes And Pesto

1 Stick butter
8 ounce Cream cheese
1 Clove garlic; minced
6 English muffins; halved
12 sl Deli baked ham; cut to fit
muffin halves
12 sl Tomato
4 tablespoon PESTO:
4 cup Fresh basil leaves; washed
and stripped from stems
4 Cloves garlic
One fourth cup Olive oil
One fourth cup Pine nuts
1 cup Freshly grated Parmesan
cheese

Date: Fri, 5 Apr 1996 21:00:58 0500

From: kmeade@ids2.idsonline.com (The Meades)

Recipe By: japlady@nwu.edu (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.

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