Fresh Basil (about three bunches, remove the big stems)
3 or 4 garlic cloves
Salt and pepper (To taste)
Olive oil (enough to make a paste)
Grated Romano cheese (about a cup)
Blend in a food processor
Spread the pesto on slices of warf style sourdough bread.
Place on cooking sheets and bake at about 400 until bread starts to brown. Cover with diced tomatoes and top with mozzaralla continue to bake until cheese melts.