Cut the baguette into 12 diagonal (larger surface) slices about 2 cm thick. Brush the upper side with a little olive oil and briefly toast from above in the preheated oven at 220 ° C top heat / grill. Take the baguette slices out of the oven and set aside.
Finely dice tomatoes and onions with green. If you have very juicy tomatoes, it is advisable to remove the seeds, otherwise the bread slices will soak through too quickly. Mix the tomatoes and onions with the wild garlic pesto and season with a little salt and pepper. Fold in the almond slivers and distribute the mixture on the toasted side of the baguette slices. Sprinkle cheese on top. Bake in the oven at 220 ° C top and bottom heat for about 10 minutes, until the cheese has turned a golden brown color. Take the tomato and wild garlic bruschetta out of the oven and decorate each with a basil leaf.
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