Preparation method

• Thinly slice ciabatta and bake at 180 C until golden brown.
• Crush mozzarella and ricotta cheese into fine paste, add salt and pepper.
• Place whole cherry tomatoes on baking tray and dress with sliced garlic, chilli, oregano, salt and pepper. Drizzle over olive oil and bake at 220 C for 6 min.
• Rub golden brown ciabatta with fresh garlic and drizzle with olive oil.
• Add crushed mozzarella and ricotta, then layer on fresh basil leaves and top with hot baked tomatoes. Drizzle more olive oil.
• Plate up, adding decorative balsamic glaze splashes.