To Make Pesto: Combine all pesto ingredients in food processor. Process on high
speed for 2 minutes or until smooth.
To Make Cranberry-Nutmeg Reduction: Pour cranberry juice into medium saucepan;
bring to a boil over high heat. Reduce heat and simmer for 1 hour or until reduced
to thin syrup consistency. Add nutmeg; stir until blended.
Slice tomato into 4 or 5 even slices; cut each slice in half.
Slice cheese the same way.
Stack basil and mint leaves together; roll tightly into a cylinder and thinly
Spoon about 1/2 cup pesto onto each serving plate, spreading to cover.
Top each with alternating slices tomato and cheese.
Garnish with dried cranberries, basil and mint.
Drizzle Cranberry-Nutmeg Reduction evenly over each serving.