1. In a medium bowl, stir cheese and pesto; cover and refrigerate at least 2 hours or up to overnight. 2. Preheat oven to 350°. Place baguette slices on a rimmed baking pan; brush both sides with oil. Bake baguette slices 8 minutes or until golden brown and toasted. 3. Add salami and sopressata to the cheese mixture; toss. Makes about 2½ cups. 4. Top baguette with salami mixture; sprinkle with basil.