Recently, I went to a Christmas cocktail party. This very simple hors d'oeurve was offered by the hostess. I added a little twist of my own and here it is -- just right for your Holiday party.
You can make your own Pesto easily by simply adding a large bunch (2 cups) of basil leaves, 1/2 c. olive oil, and 2 T. roasted pine nuts, 2 cloves minced garlic, 1/2 c. Parmesan cheese, and 2 T, Romano cheese to a blender. Blend until it is of a spreading consistency. Add more olive oil if necessary to get the right consistency.
Slice a baguette into 2-inch slices. Brush on both sides with olive oil, place on a cookie sheet, and toast in a 350 degree oven for approx. 3-5 minutes. Watch closely so it does not burn, turning over at the halfway point. Remove when lightly browned.
After the slices have cooled, generously spread cream cheese or Neufchatel on each slice and then top with a dollop of pesto.