chop and crisp bacon in a skillet.
Halve cherry tomatoes, add to pan, crack black pepper to season. Sauté until just blistered
Drizzle ricotta with olive oil, season lightly with salt & pepper.
Cut baguette into 1 inch diagonal slices, drizzle with olive oil, toast until golden brown
To assemble: spread toast with ricotta, top with pesto and a couple tomatoes with bacon.