Ingredients

  • 1/2 loaf French bread
  • 2 cups packed basil leaves
  • 1 clove garlic
  • 1/4 cup pine nuts
  • 1/4 cup Pecorino Romano
  • 3 tablespoons your best olive oil
  • Salt and pepper, to taste
  • 1 Bosc pear

Ready In 45 Minutes

Servings: 3

Cooking Instructions

Step 1

  • Preheat oven to 400 degrees. Slice French loaf into 1/2-inch-thick slices, and brush (or spray, if you have one of those nifty Misto things) with olive oil.
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Step 2

  • Place slices on baking sheet and toast in oven for 10-15 minutes, or until edges are a deep golden brown.
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  • Length: 15 minutes

Step 3

  • Remove from oven and set aside.
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Step 4

  • While those are in the oven, make your pesto. In a food processor, combine basil leaves, garlic clove, pine nuts and Romano cheese. Pulse until pesto is coarse in texture, like coarse sand.
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Step 5

  • Add in olive oil and process until fully incorporated. Taste.
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Step 6

  • Add salt and pepper, if needed. Scrape pesto into a serving bowl or dish and set aside. (You should have about 3/4 cup.)
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Cut pear into thin slices and place on a platter with crostini and pesto. To assemble

Step 1

  • Spread pesto over crostini and top with pear and fresh ground black pepper, if desired.
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