1 cup sun-dried tomatoes (about 6 ounces)
1/2 cup grated Romano cheese or Parmesan cheese
1/2 cup chopped fresh basil
2 tablespoons Marcona almonds, toasted
2 garlic cloves
3/4 to 1 cup olive oil, plus extra to drizzle
1 baguette, sliced into 1/4 inch thick slices
1 stick of salami (we like the Orange-Wild Fennel from Boccalone)
Pre-heat oven to 350 degrees. Arrange baguette slices on a backing sheet and brush both sides with olive oil. Bake for 15-20 minutes, until golden brown, flipping the slices midway through cooking.
Remove from oven and let cool.
In a food processor, add the sun-dried tomatoes, cheese, basil, almonds and garlic. Turn on the processor and begin mixing the ingredients until a slight paste forms, then slowly pour in the olive oil to form a thicker sauce. Once the oil has been adding turn off the processor and taste the pesto. Add salt and pepper to taste.
Spread about a teaspoon of pesto on to each crostini and top it with a thin slice of salami and a chiffonade of basil. Lightly drizzle some good quality olive oil on top.