CROSTINI WITH SOPRESSATA AND PESTO

Depends upon size of baquette

raymond dimuzio

A Spicy sopressata is best, but a mild works nicely as well

ingredients

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1. Put the basil leaves in a food processor, along with the pine nuts, garlic, several grindings of pepper, and a tsp of salt, and 1/4 cup of olive oil, and pulse until the mixture is blended. Add additional olive oil if necessary to achieve a thick liquid mixture. Add the grated cheeses, and while pulsing add additional olive oil to achieve a thick pesto. Taste for seasonings, and add additional salt and pepper if necessary.
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2. Slice the bread into slices about 1/3" thick. Lay the slices on a cookie sheet.
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3. Turn on the broiler on the stove and place a rack about 6" from the broiler rods. Put the cookie sheet under the broiler until the slices of bread are lightly browned, then turn the slices over and brown the other side. Remove the cookie sheet from the broiler and allow to cool.
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4. Cover each of the bread slices with a 1/2 tsp of pesto and 1 or 2 slices of sopressata, and serve

Source: raymond dimuzio