• In stock pot over medium heat melt butter until foamy. Add thyme, red pepper flakes and raw garlic (if using), cook and stir one minute.
• Add tomatoes, crushing with your fingers as you take them from the can. Stir in water, garlic confit (if using) and salt. Bring to a low boil, reduce heat and keep at a gentle simmer for 30 minutes.
• While the soup simmers make the roasted tomatoes. Preheat oven to 375°f. Place cherry tomatoes on a baking sheet, drizzle with olive oil, sprinkle with kosher salt and cracked pepper, turn to coat. Roast tomatoes 30 minutes, shaking pan halfway through, until tomatoes are semi wrinkled and some of them have split open. Set aside. (you can do this ahead of time if you prefer)
• After soup has simmered, remove it from the heat. Add cream and blend until smooth with an immersion blender. Taste and adjust seasonings if needed. Place back on heat until warmed through to your preference.

Assemble The Crostini

• Preheat oven to 400°f. Arrange baguette slices on a baking sheet and spread each with some of the pesto. Top pesto with prosciutto, then fresh mozzarella and a couple roasted tomatoes.
• Place in the oven and bake for about 8-10 minutes, watching carefully that they don't burn.
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  *ovens vary, watch crostini carefully and adjust temperature/time accordingly*
• Ladle soup into bowls and drizzle pesto over the center, swirling gently with a spoon. Serve with warm crostinis
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