Cut baguette into 1/2-inch-thick slices; place on a baking sheet.
Bake at 350° for 8 to 10 minutes or until golden; cool.
Place bell pepper on an aluminum foil-lined baking sheet.
Broil 5 inches from heat about 5 minutes on each side or until pepper looks blistered.
Place pepper in a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skin. Peel pepper; discard seeds, and cut pepper into thin strips.
Spread bread slices evenly with Dried Tomato Pesto. Top each with a mozzarella slice. Crisscross a pepper strip and pickle slice over cheese.
Broil 5 inches from heat 2 to 3 minutes or until cheese melts. Serve immediately.
* Substitute gherkin-style pickles for cornichons.