Bruschetta

Slice the baguette diagonally into 8 pieces, each about 1.5 cm thick.

Brush both sides with 1 tablespoon olive oil in a thin, even layer, making sure the edges are coated so they crisp instead of drying out.

Heat a grill pan or oven tray well over medium heat before adding the bread.

Toast the slices for 1-2 minutes per side, turning once, until the surface is golden, dry to the touch, and firm enough to hold topping.

While the toast is still hot, halve the 2 garlic cloves.

Rub the cut side over each slice with light pressure so the heat pulls out the aroma, but stop before the surface becomes wet or harshly garlicky.

Halve 220 g cherry tomatoes and scrape out some seeds and watery centers with a small spoon.

Dice them into about 5 mm pieces, then leave them briefly in a sieve so excess juice drains before seasoning.

Put the tomatoes in a bowl with 2 tablespoons olive oil and 0.5 teaspoon salt.

Fold gently instead of crushing them, then rest at room temperature for 10-15 minutes so the tomatoes season through and release extra liquid.

Tear 10g fresh basil by hand and mix it into the tomatoes.

Spoon the topping onto each piece of bread just before serving and serve within 5 minutes.