1 French baguette, sliced and toasted (or ready made crostini)
1.5 cup cherry tomatoes, halved
2 cloves garlic, finely minced
2 tablespoons extra virgin olive oil
Walnut Basil Pesto:
20 large basil leaves
1/3 cup chopped walnuts
3 cloves garlic
1/3 cup Pecorino Romano, grated
1/4 extra virgin olive oil
Salt & pepper
In a large skillet over medium heat, add the olive oil and garlic. Cook the garlic until it is fragrant but do not let it brown (about 3-4 minutes).
Add the tomatoes to skillet with a pinch of salt and stir over medium low heat for about 8-10 minutes until the tomatoes have softened and start to get to a slightly mashed consistency. Turn off stove and set aside once finished.
For the Pesto:
In a small food processor, add the basil leaves, walnuts, garlic, salt, pepper, and Pecorino Romano. Close the lid and begin to blend. While the food processor is mixing, slowly drizzle in the olive oil. Once you've added all the oil, scrape down the sides of the food processor and make sure everything is mixed well. Set aside.
Spread a generous amount of Hood Cottage Cheese with Cracked Pepper on each crostini. Top with a smear of pesto and a spoonful of the tomato mixture. Enjoy immediately warm or at room temperature :)
**Tomato Mixture & Walnut Pesto can be made day ahead **
Recipe by The Chutney Life at https://thechutneylife.com/recipes/appetizers/cracked-pepper-cottage-cheese-crostinis-with-basil-walnut-pesto-garlicky-tomatoes/