Pesto Bruschetta on Toasted Garlic Crostini
2 cups fresh basil leaves
2 large minced garlic cloves
1/2 cup freshly grated Parmesan cheese
2 T freshly grated Pecorio Romano Cheese (Or I just used the Kraft Parmesan/Romano mix in the green container for both of these....so sue me. It was still delish!)
1/4 cup pine nuts
1/2 cup extra virgin olive oil
kosher salt and fresh cracked pepper
1-2 baguette sliced at a 45-degree angle about 1/2 inch thick (I'd say 2...there's enough pesto and once your guests figure out how fabulous they are, you'll be glad you did!)
1/4 cup extra-virgin olive oil
2 cloves of garlic, sliced lengthwise
1 basket grape tomatoes
Combine basil, garlic, Parmesan, Pecorio, and pine nuts in food processor or blender. Slowly drizzle in extra virgin olive oil until fully incorporated. Season with kosher salt and freshly cracked pepper.
Preheat oven to 400 degrees. Arrange bread on rimmed baking sheet. Brush with olive oil and rub with cut side of garlic. Bake until beginning to crisp, about 8 minutes.
While bread crisps, make pesto and half cherry tomatoes lengthwise.
Top crostini with pesto spread and cherry tomato slice.