Tomato Olive Crostini

Name: Tomato Olive Crostini
Ingredients: 4 English muffins, split; 2 tablespoons olive oil, divided; 1/4 cup commercial pesto; 1/2 cup minced ripe olives; 2 (1 1/2-ounce) slices mozzarella cheese, each cut into 4 pieces; 16 (1/4-inch-thick) slices ripe plum tomato; 1/4 teaspoon salt; 1/4 teaspoon freshly ground pepper

8 ingredients

3 steps

Ingredients

4 English muffins, split
2 tablespoons olive oil, divided
1/4 cup commercial pesto
1/2 cup minced ripe olives
2 (1 1/2-ounce) slices mozzarella cheese, each cut into 4 pieces
16 (1/4-inch-thick) slices ripe plum tomato
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Directions

1

Drizzle cut sides of muffin halves evenly with 1 tablespoon olive oil. Broil 5 1/2 inches from heat (with electric oven door partially opened) until lightly toasted; let cool.
2

Spread 1 1/2 teaspoons pesto over each muffin half; sprinkle each with 1 tablespoon minced olives. Top each muffin half with 1 piece of mozzarella cheese and 2 tomato slices.
3

Sprinkle muffin halves evenly with salt and pepper. Drizzle remaining 1 tablespoon olive oil evenly over muffin halves. Bake at 400° for 8 minutes or just until cheese melts and crostini are thoroughly heated.