Preheat your oven to 375°F (190°C).
Arrange the sliced baguette on a baking sheet.
Toast the baguette slices for 8-10 minutes until golden brown.
While the baguette is toasting, combine shredded chicken with pesto in a mixing bowl.
Once the baguette slices are toasted, remove them from the oven and let them cool slightly.
Spoon the pesto chicken mixture onto each baguette slice generously.
Top each slice with halved cherry tomatoes and shredded mozzarella cheese.
Sprinkle chopped basil on top and season with salt and pepper.
Bake the assembled tart for 12-15 minutes or until the cheese is bubbly.
