ingredients
- 2 Stone & Skillet Garlic & Herb English Muffins
- 1 heirloom tomato
- 4 pesto (homemade is best)
- Parmesan
- Olive oil
preparation
- Heat grill/skillet
- Cut muffins in half and drizzle with olive oil
- Place cut side down onto griddle or skillet and toast
- While the muffin is toasting, cut thin slices of tomato and set aside
- Once muffin is toasted, spoon 1 tablespoon of pesto on each muffin
- Top with tomato slice and freshly grate parmesan over the muffin
- Drizzle with more olive oil
