Slice a baguette into half inch rounds. Coat one side with olive oil with a basting or BBQ brush. The best way to crisp the rounds is to heat a skillet or griddle to high and flash fry them to a golden crisp. A weight on the rounds speeds the process. You can also toast the rounds, either way the olive oil gives it that crispy/moist combo that works so well together.

After that it's simple; Coat 3/4 of the baguette round with your favorite pesto, then toss the tomatoes, and pecorino cheese on top. Plate it with mixed greens and a balsamic & olive oil dressing.