1. Preheat oven to 350°F. Place bread slices on Large Round Stone. Lightly spray with olive oil using Kitchen Spritzer; bake 10-12 minutes or until lightly browned. Remove from oven.
2. Spread pesto evenly over toasted bread slices. Top each bread slice with one tomato slice. Slice mozzarella cheese into 16 slices (about 1/4 inch thick) using Stainless Cheese Knife; place over tomato slices. Bake 6-8 minutes or until edges of bread are light golden brown and cheese begins to melt; remove from oven. Immediately sprinkle Parmesan cheese and basil over crostini; serve warm.

Yield: 16 crostini

Nutrients per serving: (1 crostini) Calories 130, Total Fat 4 g, Saturated Fat 1.5 g, Cholesterol 5 mg, Carbohydrate 18 g, Protein 6 g, Sodium 280 mg, Fiber 1 g