- Slice a baguette into half inch rounds.
- Coat one side with olive oil with a basting or BBQ brush.
- The best way to crisp the rounds is to heat a skillet or griddle to high and flash fry them to a golden crisp.
- A weight on the rounds speeds the process.
- You can also toast the rounds, either way the olive oil gives it that crispy/moist combo that works so well together.
- After that it’s simple; Coat 3/4 of the baguette round with your favorite pesto, then toss the tomatoes, and pecorino cheese on top.
- Plate it with mixed greens and a balsamic & olive oil dressing.
