Thanksgiving leftovers are the perfect toppers for these crostini.
Combine the sun-dried tomatoes, olive oil, Parmesan, pine nuts and basil in a food processor. Pulse until the mixture forms a coarse paste.
Spread the crostini with the mustard. Top with the turkey, then spoon over the gravy, followed by the pesto. Sprinkle with the Parmesan.
Broil until golden brown and bubbling, 2 minutes. Serve warm or at room temperature.