Remember that whole wheat English muffin recipe I posted a month or so ago? If so, you might recall that I mentioned using them as a base for a quick hummus melt lunch. I’m back today with that recipe. These melts blow the tuna fish version out of the water, if you ask me. They make a great veggie lunch option and are super fast and easy to throw together in a pinch. The hummus/pesto combo as a spread is so yummy. Topped with creamy, melted fontina? You won’t be sorry if you try them.
- 2 Whole wheat English muffins, cut in half
- 4 T. hummus
- 4 T. basil pesto
- 4 tomato slices
- 4 T. grated fontina cheese
- Spread 1 T. hummus and 1 T. pesto over each English muffin half. Top with sliced tomato. Sprinkle with grated fontina. Place English muffins on a foil-lined baking sheet. Broil on high until the cheese is melted and bubbly.