• 2 Stone & Skillet Garlic & Herb English Muffins
  • 1 heirloom tomato
  • 4 pesto (homemade is best)
  • Parmesan
  • Olive oil


  1. Heat grill/skillet
  2. Cut muffins in half and drizzle with olive oil
  3. Place cut side down onto griddle or skillet and toast
  4. While the muffin is toasting, cut thin slices of tomato and set aside
  5. Once muffin is toasted, spoon 1 tablespoon of pesto on each muffin
  6. Top with tomato slice and freshly grate parmesan over the muffin
  7. Drizzle with more olive oil
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