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Set an oven rack six inches below your oven's broiler. Preheat the broiler to high. Set the baguette slices on a baking sheet. Lightly brush them with olive oil. Broil the bread until lightly toasted. Cool the crostini to room temperature.
Place the artichokes, one-quarter cup (50 mL) sliced almonds, basil, garlic, cheese and 1/3 cup (75 mL) olive oil in a food processor and pulse until well combined. Divide and spoon the pesto on the crostini.
If desired, you could decorate the top of pesto with a few sliced toasted almonds.
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