Mix all of the ingredients for the tomatoes in a small mixing bowl, set aside. If you are making this ahead of time, it can be stored in the fridge, although, you should take it out 10 minutes before you serve so it can be brought back to the right temp.
Meanwhile, brush each side of the bread with oil and place on a larges heet pan. Bake for 10-15 minutes, turning halfway through.
Once the toasts are done, sprinkle a little bit of salt on the tops, and let cool for 5 minutes before rubbing the tops with the cut garlic.
Time to assemble! Divide the pesto among the toasts, and then top with a generous amount of the tomato mixture. Serve immediately!
Notes
Chiffonade is the method of slicing herbs into delicate ribbons. It’s quite simple - stack your basil leaves, roll them tightly like a cigar, and slice.