Crostini with Stewed Tomatoes
Rinse and halve tomatoes, place into a shallow ovenproof dish. Peel garlic and chop finely. Chop pine nuts finely.
Combine garlic, pine nuts, grated cheese and 1 tablespoon of olive oil, mix well. Season tomatoes with pepper and top with cheese mixture. Bake in preheated oven at 220°C (approximately 425°F) for about 10 minutes or until golden brown.
Rinse and dry scallions and cut into rings. Coarsely chop basil. Combine basil with scallions and season with salt and pepper. Mix with remaining olive oil.
Toast baguette slices. Top slices with scallion mixture and tomatoes. Serve.