This recipe for an hors d’oeuvre came to me in a flash tonight. Suffice it to say I haven’t made it or tasted it yet:

From bottom to top assemble:

1. very thinly sliced and toasted bread, or crostini
2. 1 large fresh basil leaf
3. 1 generous slice of fresh Parmigiano Reggiano
4. 1 teaspoon of pureed pine nuts
5. 1 small clove of roasted garlic
6. 3 drops of extra virgin olive oil
7. sprinkle of pink sea salt

And just pop it in your mouth.

Update: as an hors d’oeuvre before Christmas dinner, Stephanie and I brought my deconstructed pesto idea to life.

Here they are closeup.

The brown on top is pureed roasted garlic with a little olive oil (we decided not to put a whole clove on each). Underneath that is pureed pine nut with olive oil and sea salt—which was exquisite. Underneath that is two slices of Parmesan and a fresh basil leaf. Everything is sitting on a fancy hors d’oeuvre cracker. Wunderbar!