Remove butter and cream cheese from fridge and allow to soften. Cream together until fluffy. Blend in minced garlic.
Place the muffin halves on a baking sheet. Spead each with a portion of the cheese mixture. Then top each muffin with a slice of ham and a slice of tomato. Spread pesto on top of each tomato, using about 1 tsp. per tomato. Place a dollop of the cream cheese mixture on top of that and bake at 200ºC or about 20 mintes or unil the cheese has melted and is slightly browned.
*Pesto: 4 cups fresh basil leaves, washed and stripped from stems 4 cloves of garlic quarter C olive oil quarter C pine nuts 1 cup freshly grated parmesan cheese. Blend until a paste forms...you may have to shove it down with a spatula several times in the blender container. A food processor does not do this as well as a blender! Freeze and cut into 3 cm cubes any left over pesto and serve with pasta.