Pesto and Pesto Crostini Appetizer

This summer has been going by quickly! I'm so disappointed in our sub-par weather, and I hope August turns out to be a warm, sunny month. I've been spending my time working on my grad class entitled "Teaching Financial Literacy" - interesting topic and completely appropriate in today's society. I've also been READING. I've read so many books, and there have been several that are worth recommending. Check out my Facebook page "WeRead" section for my titles!

Last night I attended one of my book clubs, where I brought a really yummy appetizer - Pesto Crostini. I have been taking good care of my basil plants all summer, and I depleted them of their sweet, peppery leaves in order to make the homemade pesto - totally worth it! Here are the recipes!

Pesto
1/4 c. walnuts
1/4 c. pignoli (pine nuts)
3 Tbsp. chopped garlic (you may want to use a bit less if you aren't a garlic lover)
5 c. fresh basil leaves, packed
1 tsp. kosher salt
1 tsp. freshly ground black pepper
1 1/2 c. good olive oil (I used 1 cup - thought it would be too runny with all of it)
1 c. freshly grated Parmigano-Reggiano

Place the walnuts, pine nuts, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is throroughly pureed. You may need to scrape the sides. Add the Parmesan and puree 1 minute. Use right away or store in refrigerator/freezer with a thin film of olive oil on top.

Pesto Crostini Appetizer
Skinny loaf French or Italian bread, cut into 1/4 inch slices (crostini)
Pesto
Cream cheese (I used Philly whipped)
Grated Parmigano-Reggiano

Place crostini slices on a cookie sheet - bake at 375 degrees for approx. 10 minutes or until lightly toasted - do NOT overbake, or appetizers will be difficult to eat. Remove from oven to a cooling rack. When cool, spread a layer of cream cheese on crostini, followed by 1 tsp. or so of the pesto - do not spread pesto to edges (leave an edge of cream cheese.) Top with grated or shaved Parmesan.