On the oven tray put the cherry tomatoes and let it bake at 130°C for one hour. Then remove them from the oven and let them cool.
To prepare the pesto, put the fresh basil leaves, peeled garlic, walnuts, olive oil and salt in a food processor. Grind everything together to get a homogeneous, thick paste.
Then, cut the baguette into 12 slices and toast them only on one side. Spread the pesto on top of the other side and put the ham and some baked tomatoes on top. To add moisture and flavor, sprinkle the bruschetta with olive oil and garnish each with a few leaves of arugula.
Serve at room temperature.