Preheat the oven at 180°C. Slice the baguette into 1 cm thick slices and brush the slices with some olive oil. Place the cherry tomatoes in an oven-proof dish, add the garlic clove, olive oil, salt and pepper and mix well.

Place both in the oven and let the tomatoes roast for 20 minutes and the baguette slices for 10 minutes until slightly crunchy. Meanwhile, cut the mozzarella in ½ cm thick slices.

To assemble, take each slice of baguette, place a slice of mozzarella, add ½ teaspoon of Al Pesto sauce and top with a roasted cherry tomato. Sprinkle with pepper and serve.