It is incredibly quick to prepare and the flavors are classic. I especially love how it is reminiscent of summer. You easily could omit the cheese which is my preference. By roasting the tomatoes you intensify their flavor and sweetness. The walnut and pecorino pesto is a great compliment to the baguette and mozzarella. Honestly, this might be a perfect bite.
Roasted Tomato and Walnut Pesto Crostini
1 baguette, sliced
8-9 Roma tomatoes, cut into 1/2" slices
1 cup of fresh basil
2 garlic cloves, smashed
1/2 cup of toasted walnuts
1/2 cup of grated Pecorino cheese
1/2 cup of extra virgin olive oil
1/2 tsp of cracked black pepper
6oz of fresh part-skim mozzarella, cut into 1/2" x 1" slices
Preheat the oven the 400degrees. Place the baguette pieces on a baking sheet and bake for 8-10 minutes. Once done3use one of the garlic cloves, rub over the surface of the crostini pieces. Lightly another baking sheet and place the tomato slices in a single layer. Bake for 10 minutes and then turn the tomatoes over. Bake for another 8 minutes, the tomatoes are done when most of the water has evaporated.
In the bowl of a food processor, combine the basil, walnuts, cheese, black pepper and remaining garlic cloves. Pulse until coarse then stream in the olive oil. You know you are done when the pesto is smooth but still firm.
To assemble, spread about 1 TBS of pesto over each crostini. Then top with a slice of tomato and mozzarella. Enjoy!