Arrange the mozarella and tomatoes on a large plate in a well spread out layer and scatter the olives over. Drizzle over pesto, olive oil and balsamic glaze and season with a little bit of salt and a good grind of pepper. Scatter over pine nuts and decorate with the basil leaves.

Mix the minced garlic with the olive oil and set aside. Toast the slices of bread and drizzle the garlic oil over, then scatter some flaked sea salt.

Serve the caprese with the warm toast on the side. This is very lovely with some of the mozzarella and tomato arrangement scooped in whole cluncks onto the warm and garlicky toast.