Crostini with Arugula Pesto & Garlic Roasted Baby Heirloom Tomatoes

Ingrdients for Pesto..
1 handful baby Arugula
1 Handful Fresh Basil Leaves
1/4 cup pecans
2 cloves of garlic
juice and zest of a lemon
Approx 1/2cup Extra Virgin Olive Oil
1/2 tsp Agave Nectar
1/4 tsp Red Pepper flakes
Grilled Slices of Sourdough or Ciabatta

Ingredients for Roast Tomatoes
1 lb baby organic heirloom tomatoes halved
4 cloves minced garlic
Extra virgin Olive oil to coat
1/2 tsp kosher salt
1/4tsp black pepper

Directions for pesto…in a food processor combine all ingredients except Olive oil and pulse well..then while machine is running slowly drizzle in Olive oil until desired consistency is reached..

Directions for Roast Tomatoes..preheat oven to 400 degrees..in a large bowl combine tomatoes , garlic salt and pepper..drizzle with extra virgin Olive oil to coat…place on a lined baking sheet and bake for approx 10-12 minutes until tomatoes soften..remove from oven..allow to come to room temperature..generously coat grilled bread with pesto…top with tomatoes and garnish with sliced basil..Enjoy!

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