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Ingredients
- 4 English muffins, split and toasted lightly
- 1 to 2 tablespoons store-bought pesto
- 1 cup mozzarella cheese, shredded
- 1 to 2 vine-ripe tomatoes, sliced about 1/4-inch thick
- 1/4 cup black olives, chopped
Yield
Serves: 4 servings
Preparation
Preheat oven to 350F.
Spread the pesto evenly on all 8 halves of the lightly toasted English muffins. Top with equal amounts of shredded mozzarella cheese, a slice of tomato and some chopped olives.