English Muffin with Ham, Tomatoes, and Pesto Recipe

Name: English Muffin with Ham, Tomatoes, and Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

1143

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 stick butter, 8 ounces cream cheese, 1 each garlic cloves minced, 6 each english muffins halved, and more.

Yes, English Muffin with Ham, Tomatoes, and Pesto falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

English Muffin with Ham, Tomatoes, and Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions