Basil Pesto Canapé Bites
Cannot be frozen
Take 2 tbsp pine nuts, the roughly chopped garlic, the basil leaves, 1 tsp salt and half of the olive oil and crush finely in a mortar or puree with a hand blender. Gradually mix in the cheese, stir in the rest of the olive oil and season to taste with salt and pepper. Stir in the rest of the pine nuts.
Toast the baguette slices in a toaster or in a hot oven and put a spoonful of pesto on each. Shave thin slices from the piece of Pecorino with a vegetable peeler or (preferably) a truffle slicer and use to garnish the canapes.