Prepare the Bread: Preheat your oven to 180°C (160°C fan). Slice your loaf into 2cm thick slices. Arrange them in a single layer on a large baking tray and drizzle lightly with extra virgin olive oil.

Toast the Bread: Bake for 8-10 minutes, or until the slices are golden brown and crisp to the touch. You can also do this on a griddle pan over a medium heat for distinct char marks.

Add the Garlic: As soon as the bread comes out of the oven, take the halved garlic clove and rub the cut side firmly over the surface of each warm slice. The heat from the toast will melt the garlic slightly, releasing its aromatic oils. Set aside.

Prepare the Topping: While the bread is toasting, place the finely chopped tomatoes and diced red onion in a medium mixing bowl.

Add the Flavour: Using a fine grater or microplane, grate the peeled ginger directly into the bowl. Finely slice the basil leaves (a technique called chiffonade) and add them to the tomatoes. What works best for me is stacking the leaves, rolling them tightly, and then slicing.

Mix Everything Together: Drizzle the 3 tablespoons of extra virgin olive oil and the balsamic vinegar over the tomato mixture. Season with the sea salt and black pepper.

Combine and Rest: Gently stir everything together until well combined. Let the mixture sit for at least 10 minutes to allow the flavours to meld together beautifully.

Assemble and Serve: Just before serving, give the tomato topping one last stir. Spoon a generous amount onto each slice of garlic-rubbed toast. Serve immediately.