Place slices of baguette onto a sheet tray and drizzle with olive oil, bake in oven until golden brown and slightly crispy.
In a medium bowl combine chicken, lemon zest, tomatoes and basil. Season with salt and pepper. Gently fold everything until well incorporated.
Once the crostinis are out of the oven spread the creamy pesto sauce on each crostini and top with an even portion of the chicken/pesto mixture. Top with a sprinkle of cheese.
Place back into the oven and bake until cheese is melted and chicken has warmed through.
