Heat oven to 400 degrees.
Lay out grape tomatoes in a single layer in glass pyrex dish.
Drizzle with olive oil and sprinkle salt & pepper.
Bake 20 minutes –the tomatoes will pop and sizzle.
Remove from oven and drizzle balsamic vinegar over tomatoes.
Once cool, “lightly smash” each tomato with a fork so they split open.
Toast the baguette rounds in the oven on a baking sheet until golden and crisp –about 10 – 12 minutes.
Remove and cool.
Spread goat cheese on each toast piece and top with 2 or 3 tomatoes each and 1 piece of capicola.
Toss the arugula in the left over “dressing” from the tomatoes and place a few leaves on top of each crostini.