Sun-Dried Tomato & Goat Cheese English Muffin Pizzas |
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Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 4 |
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I adapted this recipe from Vegetarian Times Magazine. It is a great quick fix for weeknight dinners or a nice snack for the weekends. Ingredients:
1 small onion, thinly sliced |
1 teaspoon olive oil |
2 garlic cloves, finely minced |
4 whole wheat english muffins, split |
3 tablespoons sun-dried tomato pesto (or sun dried tomato paste) |
5 1/2 ounces fresh goat cheese |
Directions:
1. Drizzle olive oil in medium skillet over medium heat. Add onions and saute until transparent and starting to brown, 8-10 minutes. Add garlic and stir until fragrant. Remove from heat.
2. Lightly toast English muffins.
3. Spread each halve with tomato pesto and top with onions.
4. Preheat broiler.
5. Divide goat cheese into eight portions and place one piece on each English muffin halve.
6. Broil for 1-2 minutes. Serve immediately.
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