1 whole grain English muffin, split
1 Tomato thinly sliced (Roma tomatoes work best)
2 tsp jarred sun-dried tomato pesto
2 thin slices of reduced-fat mozzarella cheese
4 or 5 fresh basil leaves
Directions:
Preheat oven to 400 degrees. Spread one teaspoon of sun-dried tomato pesto on each half of the English muffin. Top with a slice of tomato (or a couple of slices if you’re using Romas), a couple of basil leaves and a couple of slices of reduced-fat mozzarella. Pop in the oven and bake for about 10-12 minutes until the English muffin is crisp and the cheese is bubbly.