Ingredients for the pesto:
1/4 cup walnuts or pine nuts
4 cloves of garlic
3 cups of basil
1/3 cup parmesan
1/2 cup EVOO
juice of 1 lemon
salt and pepper, to taste
(To make the pesto, combine all of the ingredients in a food processor until combined and the texture of your liking. You may need to add more oil or more parmesan depending on how thick you want it.)
Ingredients for crostini:
1 small baguette, sliced 1/4 inch thick
pesto, about 1/2 cup if using store bought
6-8 slices of prosciutto, cut in half
1 garlic clove, cut in half
1-2 mozzarellas balls sliced
10-14 basil leaves
Turn your grill on medium heat.
Drizzle the baguette slices with salt and pepper and some EVOO. When the grill is hot, place the bread on the grill. Toast on both sides until golden, about 5-8 minutes.
Take the bread off the grill and rub the slices with the garlic. Put the bread back on the grill and top with the mozzarella slices and a piece of prosciutto. Turn the grill to low heat and close. After about 8-10 minutes, the mozzarella should be melted and the prosciutto will have started to crisp. When the cheese is melted to your liking, the crostinis are done.
Place the crostinis on a platter. Dollop the top with 1-2 tablespoons of the pesto and garnish with a basil leaf. Serve warm. Enjoy!