Preheat oven to 350 degrees F. Place baguette slices on a baking sheet. Brush with olive oil and bake 5-10 minutes, until slightly toasted.
Rub garlic over warm toast.
Increase oven temperature to 400 degrees F.
Spread tomatoes in a single layer on a baking sheet. Drizzle olive oil over tomatoes and sprinkle with salt and pepper. Bake for approximately 20-30 minutes until soft and slightly shriveled. Set aside to cool.
Spread Stonewall Kitchen Artichoke Pesto over each toast. Top with lemon zest, oven roasted tomatoes, basil leaves and Parmesan cheese.