In a food processor, combine fresh basil leaves, toasted pine nuts, and roughly chopped garlic cloves. Pulse until roughly chopped, then slowly drizzle in olive oil until creamy. Season with salt, pepper, lemon juice, and Parmesan. Blend until smooth.

Slice the crusty baguette in half lengthwise, exposing the interior. Preheat the broiler to high.

Spread a layer of pesto over each half, then add halved cherry tomatoes evenly. Top with shredded cheddar cheese.

Place the assembled baguette halves under the broiler for 3-5 minutes, watching closely. The cheese should melt and the bread edges become crisp.

Once golden, remove from the broiler, let cool slightly, and serve warm. Optionally add toppings like red pepper flakes or balsamic reduction.