Preheat your conventional oven (can also use air fryer) to 200 degrees. Brush your sourdough pieces on each side with your choice of olive oil until evenly coated. Cook in oven until crispy with a nice even colour. Ensure it's toasted nicely, not too under and certainly not too crunchy. I'd recommend checking after 3-5 mins and continuing from there if needed.

In the meantime, cut your tomatoes in half. Use a teaspoon to scoop out the watery seeds leaving behind the remainder of the tomato. The watery insides tend to make this recipe too wet and it loses some of the freshness and pop. Cut the tomatoes into nice even small cubes. Roughly chop your basil and also cut your red onion rather finely. With the onion, it's up to you how much you'd like but I generally like a 4:1 balance on the tomato and onion, so not too much!

Place basil, tomato and red onion into a mixing bowl. Add 1-2 tsp of truffle oil and salt & pepper. Mix together well.

Reheat your garlic confit, I do this by placing it into a pot with it's oil and heating over a low heat for 3-5 mins or until simmering slightly. Take the toasted sourdough out of the oven and place on a chopping board allowing it to cool slightly before proceeding with the next step.

On your toasted bread, spread 2-3 cloves over garlic confit evenly on each slice. Proceed to evenly and rather generously spoon on the tomato mix to the sourdough before drizzling a small amount of balsamic vinegar over the top. The key here is to lightly drizzle it so that it doesn't overpower the other wonderful flavours. I like to add a bit of salt and pepper on at this point, that's up to you! Serve immediately and enjoy.