Salmon Pesto Crostini

Ingredients:

French baguette

olive oil

sea salt

salmon filet

lemon pepper seasoning

plum tomato

For pesto:

1/4 cup walnuts

1/4 cup pine nuts

3T garlic, chopped

3 cups fresh basil

1 tsp salt

1 tsp fresh ground pepper

1 cup olive oil (maybe more)

1 cup freshly grated parmesan cheese

Instructions:

Make pesto. Pour one cup of olive oil in a blender with basil and garlic. Blend until basil is broken down. Add walnuts, pine nuts, salt and pepper. Mix until well blended, you may want to add more oil to get the consistency you want. Add cheese and give a final blend. Refrigerate until ready to use. (May be put in the freezer for future use.)
Cut thin slices of tomato and then cut those rounds in half. Set aside.
Season salmon liberally with lemon pepper and wrap in foil. Place on hot grill for about 15 minutes until it flakes easily. (You can also bake for 12 to 15 minutes in a 400 degree oven)
Cut baguette in diagonal slices, brush both sides with olive oil and sprinkle with sea salt. Grill on high to toast both sides.
Assemble: baguette, slice of tomato, flaked salmon and pesto.