1. Place walnuts, water and garlic in a small blender. Blend until light and fluffy, scraping down the sides as needed. Add parmesan cheese and salt and blend again until fairly smooth. (may be prepared 1 day ahead and stored tightly covered in the refrigerator.)
2. Preheat oven to 400°f. Brush one side of each baguette slice with equal amounts of oil. Bake for 8 to 10 minutes or until lightly browned.
3. Top each with about 1 teaspoon pesto and 1 1/2 teaspoons walnut cream.
4. Sprinkle with tomatoes and walnuts and garnish with basil or micro-greens.