Slice polenta into 15, 1/2-inch rounds.
Place polenta slices on a cookie sheet lined with parchment paper. Brush with olive oil and sprinkle with salt and pepper.
Broil each side on low until golden brown, about 5 minutes per side. Remove from oven, let cool.
Once polenta has cooled, top each with a tomato, avocado and Fresh Mozzarella slice and a spoonful of cilantro pesto.
Blend all ingredients together in a food processor.