Basil Pesto Bruschetta

Ingredients:

1.1 loaf crusty Italian bread, sliced into pieces about half to three-fourth inch thick

Pesto Ingredients

2. 5-6 half inch pieces of pecorino romano or parmesan reggiano 

3. 2 tablespoons pine nuts

4. 3-4 dried red chilis 

5. 3 big cloves garlic, peeled*

6. 1 bunch fresh basil, leaves plucked

7. 1/4 cup olive oil

8. Salt to taste

Method:

• Add the pieces of pecorino romano to food processor and process until in small pieces.  
• Add the pine nuts, red chilis and garlic and process until all are in small small pieces.  
• Wash the basil and mint.  Dry the leaves with a paper towel or by wringing the water out.  Add the basil leaves to the food processor bowl.  Not all of the basil leaves may fit into your food processor bowl.  In that case, add the basil in batches.
• While the food processor runs, slowly drizzle in the olive oil through the top opening or add before running.  If all of the basil mix didn’t fit, add the remaining amount and run the processor again while drizzling in the remaining olive oil.
• Transfer from the food processor to a bowl.  Add salt to taste.  
• Arrange the bread slices on a cookie tray.  Smear a little Olive oil or butter on one side of each piece of bread. 
• Spread a generous layer of pesto over each slice of bread.  Pop the tray into the oven at about 180 degrees or into a toaster oven for about 8-10 minutes or until the bread starts to look a little golden around the edges.