English Muffin with Ham, Tomatoes, and Pesto

• 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
• 4 cups basil washed, stripped from stems
• 4 each garlic cloves
• 1/4 cup olive oil
• 1/4 cup pine nuts
• 1 cup parmesan, parmigiano-reggiano cheese, grated grated

1. Remove butter and cream cheese from fridge and allow to soften.
2. Cream together until fluffy.
3. Blend in minced garlic.
4. Place the muffin halves on a baking sheet.
5. Spead each with a portion of the cheese mixture.
6. Then top each muffin with a slice of ham and a slice of tomato.
7. Spread pesto on top of each tomato, using about 1 teaspoon per tomato.
8. Place a dollop of the cream cheese mixture on top of that and bake at 400F (200C) for about 20 mintes or until the cheese has melted and is slightly browned.
9. Pesto: Blend until a paste forms, you may have to shove it down with a spatula several times in the blender container.
10. A food processor does not do this as well as a blender.
11. Freeze and cut into 1 inch cubes any left over pesto and serve with pasta.

butter, cream cheese, garlic, english muffins, ham baked, tomatoes, basil pesto, basil washed, garlic, olive oil, pine nuts, parmesan

Taken from recipeland.com/recipe/v/english-muffin-ham-tomatoes-pes-40440 (may not work)