1. Preheat the oven to 400°F. 2. Make the crostini: Drizzle 1/4 cup olive oil evenly onto a baking sheet. Add the baguette rounds, rubbing both sides in the oil. Lightly season with kosher salt. Bake for 12 to 15 min, flipping halfway through, until deeply golden and crispy. 3. Make the dip: Meanwhile, add the tomatoes, Parmigiano-Reggiano, garlic, 1/4 cup olive oil, lemon juice, 1/2 tsp salt, and pepper to a food processor. Pulse until smooth, scraping down the sides as needed. 4. Transfer to a serving bowl and serve alongside the crostini and fresh basil leaves. To eat, spoon the dip onto a crostini, top with a basil leaf, and enjoy.
