Preheat the oven to 350 degrees.
Slice the baguette on the diagonal, place on a sheet pan and brush with the olive oil.
Toast for 7-9 minutes until golden.
In a small bowl, combine the goat cheese, herbs, milk, salt and pepper. Stir together until smooth.
To assemble, spread about 1 teaspoon of the goat cheese mixture on the toasts. Top with pieces of chopped marinated artichoke, sun dried tomato and about 1/2 teaspoon of pesto on each.
Garnish with freshly chopped basil.