Heirloom Tomato Crostini with Fresh Nut Free Basil Pesto

Ingredients:

• 2 cups Basil
• 1 cup Spinach
• 3 Garlic Cloves
• ¹⁄₂ cup Freshly grated Romano or Parmesan Cheese
• ¹⁄₂ cup Olive Oil
• ¹⁄₃ cup Sunflower seeds
• to taste Salt
• to taste Pepper

Directions:

1. Add your fresh basil, spinach, garlic, sunflower seeds and grated cheese to Food processor and or magic bullet. Pulse several times, scraping the sides when needed.
2. Slowly add in olive oil, and blend until smooth.
3. Add salt and pepper to taste.
4. Can be stored in fridge in mason jars or in the freezer in ice-cube trays for easy access. (let freeze then put in container to keep pesto cubes getting freezer burned)

Ingredients:

• ¹⁄₄ pint Sliced Heirloom Tomatoes
• large Pre-made Dough or Flat Bread
• Fresh Basil Pesto
• ¹⁄₂ cup Grated cheese
• tbsp Crumbled Goat cheese
• ¹⁄₂ tsp Chives
• Sesame Seeds
• Maple Sage Balsamic Dressing

Directions:

1. Preheat oven 350 F
2. Stretch dough over pan with a little olive oil (if using flat bread place on pan and lightly rub a little oil on bottom of pan)
3. Spread Fresh Basil Pesto on dough
4. Sprinkle on cheese & Feta
5. Place tomatoes on top adding cut chives for garnish
6. Dust edges of crust with Sesame Seeds
7. Place in oven for 20 minutes until crust is golden brown and cheese is nicely melted (If using flatbread 5 to 10 minutes)
8. Let cool, Drizzle Hope Blooms Maple Sage Balsamic dressing. Garnish with fresh basil or oregano
9. Enjoy!