1 ½ cups (lightly packed) fresh basil leaves
2 garlic cloves
½ cup olive oil
1 cup freshly grated Parmesan cheese
5 tablespoons mayonnaise
24 fresh basil leaves (optional – garnish)
1 French or sourdough bread baguette

Combine 1 ½ cups basil and garlic in processor; chop finely.  With machine running, gradually pour in oil through feed tube; process until smooth.  Mix in Parmesan.  Transfer pesto to small bowl.  Whisk in mayonnaise; season with salt and pepper – I have never added either! (Can be made 1 day ahead.)  Press plastic wrap directly onto surface of pesto to cover; chill.

Preheat broiler.  Cut baguette crosswise into twenty-four 1/3 inch thick slices (reserve remaining baguette for another use – you may be able to make more with pesto). Place slices on large baking sheet.  Broil until golden; turn over.  (You have now slightly toasted the bottom side – watch closely – no more than 1-2 minutes). Spread pesto on untoasted side, leaving ¼ inch border.  Broil until pesto bubbles, watching closely to prevent burning (about 1-2 minutes).

 Arrange on platter.  Garnish each with 1 fresh basil leaf if desired (I never do this!)