Virgin olive oil
Parmesan cheese, grated
Slice the baguette diagonally into thick slices and toast them in a preheated oven till crisp on the outside. Put garlic in a mixer jar. Add pine nuts and grind.
Pat the basil leaves dry and add to the mixer jar. Add salt, 2 tbsps extra virgin olive oil and grind again. Add 2 more tbsps of olive oil and parmesan cheese and grind once again.
Again add 2 tbsps olive oil and grind to a coarse paste.
Sprinkle some olive oil over the toasts, spread the pesto sauce. Cut mozzarella cheese into small cubes and place 1-2 cubes over the pesto sauce on each toast.
Drizzle a little olive oil and serve hot immediately.