Pesto Bruschetta

For the tomatoes:

• 2 heirloom tomatoes, diced

• 2 garlic cloves, minced

• 1 Tbsp fresh lemon juice

For the pesto:

• cups fresh basil leaves (no stems)

• 2  tablespoons pine nuts or walnuts

• 2  large cloves garlic

• ½  cup extra-virgin olive oil

• ½  cup freshly grated parmesan cheese

For the crostini:

• 1 baguette, sliced into ½” thick pieces

• 3 Tbsp olive oil

• Salt

Preheat oven to 400. Place tomatoes in a small roasting pan and top with garlic. Roast for 20-30 minutes.

Meanwhile, combine basil leaves, pine nuts or walnuts and garlic in a food processor and process until very finely minced. With the machine running slowly dribble in the oil and process until the mixture is smooth. Add the cheese and process very briefly, just long enough to combine. Set aside.

Brush each side of baguette slices and sprinkle with salt. Arrange on a baking sheet and put in the oven with the tomatoes for the last 10 minutes. Remove both items and allow to cool for 5 minutes. Stir lemon juice into tomatoes, and further salt to taste.

Working one by one, spread each slice of bread with pesto, then top with a dollop of tomatoes. Serve warm.