1. Preheat oven to 425˚F (220˚C). Toss together cherry tomatoes, red pepper, garlic, oil, salt and pepper. Transfer to 9-inch (23 cm) square baking dish. Roast for 12 to 15 minutes or until vegetables are slightly charred.
2. Toss together roasted vegetables, almonds, 3 tbsp (45 mL) basil and lemon juice; set aside.
3. Preheat broiler. Arrange baguette slices on foil-lined baking sheet. Broil for about 1 minute per side or until golden and toasted.
4. Before serving, top each baguette slice with some of the roasted tomato mixture. Drizzle with some of the pan juices. Garnish with remaining basil.

Chef’s secret (tip)

Drizzle balsamic glaze over crostini if desired.