1. Slice the baguette diagonally into thick slices and toast them in a preheated oven till crisp on the outside. Put garlic in a mixer jar. Add pine nuts and grind.

2. Pat the basil leaves dry and add to the mixer jar. Add salt, 2 tbsps extra virgin olive oil and grind again. Add 2 more tbsps of olive oil and parmesan cheese and grind once again.

3. Again add 2 tbsps olive oil and grind to a coarse paste.

4. Sprinkle some olive oil over the toasts, spread the pesto sauce. Cut mozzarella cheese into small cubes and place 1-2 cubes over the pesto sauce on each toast.

5. Halve the cherry tomatoes and place a half on each toast along with a basil leaf and keep the toasts back in the oven and grill till the mozzarella cheese begins to melt.

6. Drizzle a little olive oil and serve hot immediately.