Spicy mix and Walnut Pesto Crostini

Ingredients list Crostini:

1 large baguette, sliced ¼" thick on the diagonal
olive oil
¼ cup Parmesan Cheese - for garnish

Ingredient List Pesto:

• 1 cup walnuts, toasted
• 4 cups (~ 6 ounces) Spicy mix
• ½ cup e.v. olive oil
• ½ cup Parmesan Cheese, grated
• 1 tablespoon garlic, minced & sauteed
• 2 lemons, zested
• 3 tablespoon fresh lemon juice
• ¼ teaspoon salt
• ¼ teaspoon black pepper

Directions

• Preheat the oven to 350F.
• Line a sheet with aluminum foil and toast 1 cup of Walnuts (any nut will work if you don't have walnuts) at 350F for ~ 6-8 minutes uncovered.  The nuts should be fragrant and hot when you take them out of the oven.  Set aside to cool. Keep aluminum on a tray to toast the bread
• Slice one large baguette on the diagonal (you should get ~30-35 pieces).   Baste each side of every slice with a little e.v. olive oil.  Lightly sea salt and pepper on one or both sides.  Bake at 350F ~ 8- 10 minutes uncovered.  
• Bring a pan to medium-high heat and add the garlic.  Cook ~ 1-2 minutes or until the garlic is fragrant.
• Zest 2 large lemons.  Set zest aside and juice lemons.

Make the pesto:  

In a food processor add walnuts, Spicy mix, ½ cup of Parmesan cheese (reserving the rest for garnish), garlic, lemon juice, sea salt, and black pepper.  Slowly add in the olive oil while "whizzing" it up.  Substitute or add a little water if you want a thinner consistency or are trying to cut down on the oil.  Add sea salt and e.v. olive oil to taste the pesto, but remember that the crostini have salt on them already.

• Spread the pesto over the crostini and top with a touch of grated Parmesan cheese and lemon zest.