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 slice. 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. Makes 4 servings. 2011 Ocean Spray Foodservice Ultimate Cranberry Recipe Contest Finalist Shawn Bucher