Preheat oven to 1800C

Butter the Baguette slices on both sides, line them up onto a baking tray, and toast in the oven until golden brown then set aside(if cannot find garlic butter use normal butter and when the baguettes come out of the oven just rub garlic on the top side of each slice)

Add the olive oil to a heated pan and add the tomatoes, season them with salt and gently fry them over medium to low heat until cooked and the skin is almost starting to tear and wrinkle then set aside

In a separate bowl add the spoon of basil pesto and add a table spoon of olive oil to loosen it and set aside

Set up the slices of the baguettes on a platter, layer a few slices of the bocconcini on each slice, add a layer of the cooked tomato, add a light drizzle of the loosened pesto, season with a bit of salt then garnish basil leaves.

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