Instructions

Heat oven to 325°F. Place bread slices on ungreased cookie sheet; brush lightly with 2 tablespoons of the olive oil. Bake 6 to 9 minutes or until crispy.

Heat a small skillet over medium heat. Add the pepitas and toast, stirring constantly 2 to 4 minutes or until; golden brown. Transfer to a plate to cool.

In a blender, add the basil and remaining ½ cup olive oil and pulse until finely chopped. Add the gouda, pepitas, garlic, salt, and pepper and pulse until well incorporated.

Spread pesto on top of each slice of baguette. Top with cucumber, tomato, and radish. Garnish with fresh herbs.