Preparation method

• Slice the bread into slices about a finger thick. 
• Melt the butter in a pan on high heat, the place the slices of bread in it. Turn them once they toast and are browned and crispy.
• Remove toast from the pan and add olive oil, garlic and halved tomatoes. Work quickly on high heat.
• Add peppadews, sun-dried tomatoes and basil pesto.
• Remove from heat and add basil leaves. Toss and season with a little salt.
• Break mozzarella balls into smaller pieces and place them on the toast. Add ricotta on top.
• Carefully spoon tomato and basil mixture on top of the cheese.
• Crack more sea salt on top and then drizzle with balsamic reduction.
• Serve immediately.