Slice the baguette.

Place the butter in a medium-hot skillet and arrange the slices in the pan until golden brown.

Turn the slices over until browned on both sides.

Allow to cool.

Slice the mozzarella.

Use the round cookie cutter to cut out the egg.

To make the hatched detail, trim the middle of the egg in a zig-zag pattern using a knife or the corner of a square-shaped cookie cutter.

Slice the mango.

Make the chick using the top half of a gingerbread man cookie cutter.

Trim the base straight if you need to.

Spread some pesto on the crostini slices.

Top with a basil leaf, the mango chick and the cracked mozzarella egg.

Place two sesame seeds on the chick for eyes and a small piece of carrot cut into a triangle for the beak.

Serve.