Roast Tomato Caprese Crostini

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2 cups halved grape tomatoes

1 tbsp extra-virgin olive oil

1/4 tsp salt

1/4 tsp pepper

1/4 tsp dried basil

5 oz large bocconcini cheese

1/4 cup prepared basil pesto

4 tsp thinly sliced fresh basil

24 slices (2-inch/5 cm square x 1/2-inch/1 cm thick) focaccia bread

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