Crostini With Young Pecorino Grilled Fig And Arugula Mint Pesto Recipe

Ingredients

Pesto:

2 C light packed arugula

1/4 C light packed mint leaves

6 TBS EVOO

1 clove garlic, thin sliced

1/4 C grated Parmesan cheese

1/4 C Pine Nuts, toasted

Crostini

9 fresh figs

12 thin sliced pecorino

sea salt, pepper

Preparation

Pesto: Add all pesto ingredients together in a food processor and blend.

Cut figs into 1/4s. Assemble crostini, cheese, 3 fig quarters (mashed slightly to hold pesto), pesto, salt and pepper