Ingredients

• 80ml olive oil
• 1 garlic clove, crushed
• 6 slices ciabatta
• 100g bought basil pesto
• 100g semi-dried tomatoes, drained on paper towel
• 200g cherry bocconcini, drained, halved
• Small fresh basil leaves, to serve
• Sea salt flakes & freshly ground black pepper
  
  Step 1
  Preheat oven to 200°C. Combine 2 tablespoons of the oil and the garlic in a bowl. Brush both sides of ciabatta with garlic oil and place on a baking tray. Cook in oven for 5 minutes or until golden. Remove from oven and transfer to a serving platter.
  Step 2
  Spread ciabatta with pesto. Top with tomato and bocconcini. Sprinkle with basil leaves and drizzle with remaining oil. Season with salt and pepper and serve immediately.