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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 | butter stick |
| 8 x ca. 30 g | cream cheese |
| 1 | cloves garlic minced |
| 6 | English muffins; halved |
| 12 Scheibe | Deli baked ham; cut to fit muffin halves |
| 12 Scheibe | Tomato |
| 4 Esslöffel | Pesto: |
| 4 Tasse | Fresh basil leaves; washed and stripped from stems |
| 4 | cloves garlic |
| 1/4 Tasse | olive oil |
| 1/4 Tasse | pine nuts |
| 1 Tasse | Parmesan cheese freshly grated |
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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.
From the MasterCook recipe list. Downloaded from Glen's Mm Recipe Archive,
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