Ingredients
For the crostini:
1 Genius Cob
Olive oil
Sea salt
For the tomato & mozzarella topping:
1 punnet cherry tomatoes
1 ball mozzarella
Fresh thyme
Olive oil
Salt and pepper
For the kale pesto:
2 cups packed kale (stems removed, roughly chopped)
1 cup packed basil
1 tsp sea salt flakes
4 cloves garlic
1/4 cup olive oil
1/4 cup toasted walnuts
1/2 cup grated basil
1 Genius Cob
Olive oil
Sea salt
For the tomato & mozzarella topping:
1 punnet cherry tomatoes
1 ball mozzarella
Fresh thyme
Olive oil
Salt and pepper
For the kale pesto:
2 cups packed kale (stems removed, roughly chopped)
1 cup packed basil
1 tsp sea salt flakes
4 cloves garlic
1/4 cup olive oil
1/4 cup toasted walnuts
1/2 cup grated basil

Method
- 30m
- 1 Genius Cob
The Crostini:
- Pop your oven on to 200°C/fan 180°C.
- Slice the Genius Cob and cut each slice into bite size pieces.
- Place the pieces of cob on a baking sheet lined with greaseproof paper, drizzle with olive oil and sprinkle with sea salt.
- Bake these for 5-6 minutes, until the pieces of bread are evenly toasted.
- Remove from oven and leave on a wire rack to cool.
Tomato & Mozzarella Topping:
- Lower your oven temperature to 160°C/fan 140°C.
- Cut each tomato in half, place cut side up and sprinkle with fresh thyme leaves, olive oil, sea salt and black pepper.
- Roast the tomatoes in the oven for about 25 minutes until they have shrivelled a little and slightly dried. Remove from the oven and leave to cool.
- Meanwhile, cut the mozzarella into small pieces.
- Top half of the crostini with mozzarella slices and roasted tomatoes.
Kale & Walnut Pesto:
- In a blender, pulse together the kale, basil, garlic, salt and olive oil.
- Scrape the sides down and re-blitz so you have a good purée.
- Add the walnuts and parmesan and blitz briefly until the pesto is of the consistency you want.
- Top the other half of crostini with a spoonful of pesto.