Aired August 27, 2007

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
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.

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