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First, remove any tiny pesto leaves from basil, and store them for garnishing. In a food processor, add 2 oz. fresh basil, 5 tbsp. pepitas, 3 tbsp. olive oil, 2 tsp. white vinegar and 2 tbsp. grated parmesan. Process on a purée setting for at least 30 seconds, or until creamy. You should have ½ cup pesto.
In a mixing bowl, stir together pesto and ½ cup ricotta cheese. Set aside.
Slice ½ cup pitted Castelvetrano Olives into rings and ½ cup cherry tomatoes into quarters.
Make prosciutto roses. Remove 1 slice from a package of 5 prosciutto slices, and use kitchen scissors to cut the slice in half. Fold each slice over and carefully roll each folded slice into a rose. Make 10 roses.
Slice French bread into 10 slices and brush with olive oil. Sprinkle with garlic powder and toast for 7-10 minutes at 450 F. or until nicely toasted. Cool for 5 minutes.
Give each slice a nice smear of pesto ricotta, carefully spoon tomatoes and olives on top, add a pretty prosciutto rose and garnish with 2 small basil leaves.