Prepare the Crostini

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Slice the Bread: Cut the baguette into 1/2-inch thick slices. You’ll want about 12 slices for a full batch of crostini.
3. Toast the Bread: Arrange the bread slices on a baking sheet in a single layer. Brush each slice lightly with olive oil and season with a pinch of salt. Toast in the preheated oven for 7-10 minutes, or until the bread is golden brown and crispy.
4. Rub with Garlic: Once the bread is toasted, rub the top of each slice with the peeled garlic clove. This adds a subtle garlic flavor to the crostini without overwhelming it.

Prepare the Topping

1. Cut the Tomatoes: Slice the tomatoes in half and place them in a medium bowl.
2. Season the Tomatoes: Drizzle the tomatoes with balsamic vinegar and olive oil. Toss gently to coat. Season with salt and pepper to taste.

Prepare the Pesto

1. Blend the Pesto: In a food processor or blender, combine the basil leaves, pine nuts, Parmesan, garlic, and olive oil. Pulse until smooth and creamy. If needed, add a little more olive oil to reach your desired consistency. Taste and season with salt and pepper.
2. Adjust the Texture: If you like a smoother pesto, feel free to add more olive oil or a small splash of water.

Assemble the Crostini

1. Spread the Pesto: Take each toasted slice of bread and spread a generous layer of pesto on top.
2. Top with Tomatoes: Spoon a few of the balsamic-marinated tomatoes onto each crostini.
3. Finish with Garnishes: Optionally, drizzle a bit more balsamic vinegar on top for extra flavor, or sprinkle with fresh basil leaves for a burst of color.