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English Muffins with Cheese, Fresh Basil and Tomatoes

Wanting to do something easy yet incredibly delicious with my garden fresh tomatoes I whipped this up much to the delight of my dear wife as well my taste buds.  Make no mistake, this is only sensational if you have really great tomatoes (not to mention fresh basil.)  Grocery store tomatoes will only get you a pedestrian result.  Serves one generously.

2 regular Thomas' English Muffins - split
1 large straight from the garden fresh tomato
12-15 medium fresh basil leaves (in my case also from the garden)
cup extra virgin olive oil
4 slices Monterey Jack cheese (large enough to cover the muffin halves)
4 very thin onion slices
~8 tablespoons grated Parmesan cheese (see notes)
S&P to taste

Create a chiffonade of basil and add it into a small dish with the oil and a pinch of salt.  Place into the fridge for about a half hour while the flavors meld.  Slice the tomatoes into very thick slices (after all they are the star of this dish) and set aside.

When ready to begin toast the muffin halves until they are well browned.  Lay on a plate, and for each one top with a slice of jack cheese, a slice on onion and a slice of tomato.  Drizzle about one tablespoon of the basil and oil on top and top with about 2 tablespoons of the Parmesan.  Season with S&P to taste.



  1. I usually use block Parmesan grated or shredded just before serving, but it normally is not Reggiano simply due to the cost.  But on such a naked dish as this it really is worthwhile.  I'm glad I had some in the fridge.
  2. You could use the broiler to toast the muffins and then melt the jack cheese, and if I were creating this for more than one I would probably go that route.  But for one a toaster works fine.



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