Tomato Olive Crostini

• 4 English muffins, split
• 2 tablespoons olive oil, divided
• 1/4 cup commercial pesto
• 1/2 cup minced ripe olives
• 2 (1 1/2-ounce) slices mozzarella cheese, each cut into 4 pieces
• 16 (1/4-inch-thick) slices ripe plum tomato
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper

1. Drizzle cut sides of muffin halves evenly with 1 tablespoon olive oil. Broil 5 1/2 inches from heat (with electric oven door partially opened) until lightly toasted; let cool.
2. Spread 1 1/2 teaspoons pesto over each muffin half; sprinkle each with 1 tablespoon minced olives. Top each muffin half with 1 piece of mozzarella cheese and 2 tomato slices.
3. Sprinkle muffin halves evenly with salt and pepper. Drizzle remaining 1 tablespoon olive oil evenly over muffin halves. Bake at 400u0b0 for 8 minutes or just until cheese melts and crostini are thoroughly heated.

muffins, olive oil, commercial pesto, minced ripe olives, mozzarella cheese, tomato, salt, freshly ground pepper

Taken from www.myrecipes.com/recipe/tomato-olive-crostini (may not work)