• First, preheat your oven to 180°C.
  
• Line a baking sheet with parchment paper and set to one side.

To make the topping

• Next, chop up your cherry tomatoes and place them into a large bowl.
  500 g Cherry tomatoes
• Chop a handful of basil leaves into small ribbons, to do this neatly stack up your basil leaves one on top of the other, then gently roll them up and simply slice them into ribbons.
  1 Handful Basil leaves
• Dice up 4 cloves of garlic, normally I dice up all five cloves at once and set 1 to one side in a small bowl until I'm ready to make the toast as it saves time.
  1 Clove Garlic, 4 Cloves Garlic
• Add the diced garlic, basil leaves, balsamic vinegar, olive oil, sea salt, and black pepper with your chopped tomatoes and give it a good mix.
  1 Handful Basil leaves, 4 Cloves Garlic, 1 Tbsp Balsamic vinegar, 2 Tbsp Extra virgin olive oil, 1/2 Tsp Sea salt, 1/4 Tsp Cracked black pepper.
• Set the bowl of tomatoes to one side for about 30 minutes or so.

To make the pesto toasts

• Slice up a loaf of ciabatta bread into 12 slices.
  12 Slices Ciabatta bread
• Next, take the small bowl with one diced garlic clove and add 3 tablespoons of olive oil, give it a quick mix.
  1 Clove Garlic, 3 Tbsp Extra virgin olive oil
• Oil one side of each slice of bread and place it oil side down onto your prepared baking sheet.
  12 Slices Ciabatta bread, 1 Clove Garlic, 3 Tbsp Extra virgin olive oil
• Next, add a teaspoon of pesto sauce to the top of each piece of bread and spread gently with the back of the teaspoon making sure the top is covered.
  12 Tsp Pesto sauce, 12 Slices Ciabatta bread
• Bake in your preheated oven for 5-8 minutes.
• Once cooked place three slices onto each plate and top with the marinated tomatoes and serve.