2 Stone & Skillet Garlic & Herb English Muffins

1 heirloom tomato

4 pesto (homemade is best)


Olive oil

  • 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

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