Sweet Pistachio Pesto Crostini
1/2 cup shelled pistachios
3/4 cup loosely packed fresh basil leaves, torn
1/2 cup fresh cilantro
zest of one lemon
micro basil or Thai basil
burrata or fresh mozzarella cheese
Yield: 4-6 crostinis
1. Blend pistachios, basil leaves and cilantro in a food processor. Add lemon zest, and continue to pulse until mixture reaches desired texture.
2. Cut baguette into thin slices, and toast until golden. Spread a layer of pistachio pesto onto crostini, and top with cheese. Top with additional pistachio pesto, a drizzle of honey and micro basil.