Caprese Crostini with Pesto

Ingredients

• 1 large clove garlic
• 3 cups loosely packed fresh basil leaves
• 1/3 cup toasted walnuts
• 2 ounces Parmesan cheese (shredded or cut in small chunks)
• 1 tablespoon fresh lemon juice
• 1/3 cup extra virgin olive oil
• Kosher salt to taste
• 24 1/2-inch baguette slices
• extra virgin olive oil for drizzling
• 8 ounces fresh mozarella (cut into 24 1/2-inch slices)
• 3 medium tomatoes (each sliced into 4 rounds, then 8 half-rounds (total 24 half slices))
• salt and freshly ground black pepper (to taste)
• 24 leaves fresh basil

Instructions

1. 1

   To make the pesto: add garlic, fresh basil, walnuts and Parmesan cheese to the bowl of a food processor. Process until finely minced. With the processor running, drizzle in lemon juice and olive oil until the pesto is smooth. Add salt to taste and pulse to combine. Set aside.

2. 2

   Prepare barbecue (medium-high-heat). Brush both sides of baguette slices generously with olive oil. Grill until golden, 2 to 3 minutes per side. (Alternatively bake on a cookie sheet in a 375 degree oven for 8 to 10 minutes, until crisp.)

3. 3

   To assemble crostini: spread a generous amount of pesto on crostini and top each with a slice of fresh mozzarella and a slice of tomato. Drizzle with olive oil and season lightly with salt and freshly ground black pepper. Top each crostini with a fresh basil leaf and serve.