2 cups fresh basil leaves, rinsed and tightly packed
4 cloves garlic
3/4 cup extra virgin olive oil
3/4 cup Pecorino or Parmesan cheese
2 tbsp pine nuts
1 baguette, sliced into 3/4 inch thick rounds
1 cup tomatoes, diced
Make the pesto: Have a food processor at the ready. Put the basil into the food processor, and give it a quick whir to begin chopping the basil and make room for the other ingredients.
Add the garlic, and hit that food processor button again to get the cloves chopped up with the basil.
Add the remaining ingredients, and then puree to get everything well combined. Open the food processor, scrape the sides to get bits of garlic and basil that haven’t been incorporated, then give the processor a final whir.
Pre-heat an oven to 400.
Spread the bread out in a single layer on a baking sheet or large piece of aluminum foil. You will likely need two sheets.Use the oil spray to coat one side of each slice of bread.
Put the bread into the oven, and toast for about 5 minutes until it start to brown and get slightly crispy.
Remove the toasted crostini from the oven, and spread a dollop of the kale pesto to coat one side of each piece of bread.
Place on a serving platter, topped with the tomatoes, and enjoy!