Oreo cheesecakes in miniature.
| Prep Time: | 25 mins |
| Cook Time: | 5 mins |
| Total Time: | 30 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 4 English muffins, split
- 4 cloves garlic, minced
- 2 tablespoons butter
- 1 tablespoon chopped fresh basil
- 4 large fresh tomatoes, peeled and chopped
- 8 black olives, pitted and halved
- 1 tablespoon tomato paste
- 1 tablespoon olive oil
- 2 teaspoons lemon juice
- 1 teaspoon honey
- 4 slices mozzarella cheese, halved
- salt and pepper to taste
Instructions
- Preheat the oven’s broiler and set the oven rack about 6 inches from the heat source. Toast muffin halves under broiler until golden, about 2 to 3 minutes. Mix garlic, butter, and basil together in a small bowl; spread butter mixture evenly onto each toasted muffin half.
- Combine tomatoes, olives, and tomato paste in a large bowl; set aside. Whisk together the olive oil, lemon juice, and honey in a small bowl. Spoon some of the tomato mixture onto each muffin, then drizzle the olive oil mixture over the top, place a piece of mozzarella on top, and season with salt and pepper.
- Return muffins to broiler; cook until the cheese has melted, 1 to 2 minutes. Serve immediately.
Nutrition Facts
| Calories | 170 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 17 mg |
| Dietary Fiber | 1 g |
| Protein | 7 g |
| Saturated Fat | 4 g |
| Sodium | 268 mg |
| Sugars | 4 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Simple, fresh and tasty! I liked the idea of using English muffins for this, as it made a nice twist. Thanks for sharing. 🙂
This was very yummy! I sliced the tomatoes instead of peeling/chopping & just spread a little tomato paste on the bottom of each slice. The butter mixture was so yummy- next time I’m going to double that part. I baked @ 350 for 10-15 minutes instead of broiling (only because I don’t have very good luck broiling). I also omitted the olives (don’t care for olives). Will definitely make again! Thank you!
This is a lovely recipe! So delicious and fresh. I was drawn to this recipe because of the English muffins. I love English muffins. I didn’t peel the tomatoes and instead of sliced mozzarella, I used shredded. I also divided the garlic up between the butter and tomato mixtures. We had these for lunch and they came out like awesomely fresh mini-pizzas!
Inspired blend of flavors and mouthfeel: savory, sweet, bright, rich, crunchy, creamy, warm, cool. And just as drescribed, snarfed up just as it was plated. I brought the ingredients (substituting the more traditional french bread slices) to the annual holiday hoo haa to assemble there. Upon arrival I spotted at least five other platters of bruschetta of various types and I almost didn’t make these out of concern about waste as the other platters were just being picked at. I persevered and without fanfare plopped these on the groaning board. Within 5 minutes all 36 had disappeared.
I wanted to add one more thing to my above review. Next time I make it, I will mix half the garlic with the tomatoes and half with the butter. It is just the right amount of garlic, but would taste better spread evenly throughout the whole thing than just concentrated in the bread.