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Preheat an oven to 425 degrees. Spray a baking sheet with non-stick cooking spray.
Add the tomatoes, olive oil, vinegar, kosher salt and pepper to the pan and toss to combine.
Cook the tomatoes for about 15 minutes or until the tomatoes burst. Remove and set aside.
In a food processor blender, add the mozzarella, ricotta, heavy cream, and pinch of kosher salt. Pulse to combine.
Take the mozzarella mixture and spread it on a plate, top with pesto, and tomatoes.
Garnish with basil and serve with baguette.