1. Thickly slice the baguette at a diagonal angle, chop the cherry tomatoes and roughly tear the basil leaves.
2. Cook all the slices of baguette on a griddle pan until brown on both sides.
3. Rub the garlic clove on both sides of the baguette slices.
4. In a separate bowl mix together the tomatoes, basil and vinegar and olive oil.
5. Season to taste, and place a spoonful on to each slice of baguette.
6. Place on a side plate and enjoy!
Recipe courtesy of Dr. Oetker Ristorante