Start by cutting your bread into thin slices about a finger width thick.

Now blanch the tomatoes for about 40 seconds to remove the skin, finely chop them. Chop the shallot finely and add to tomato and add the pureed garlic along with salt and pepper

Rub the bread with oil and put in the oven at 180 or cook on a griddle pan quickly colouring nicely.

When cooked they should be crisp and delicate, add the tomato and garlic mix to the bread and serve with a drizzle of balsamic and dress with rocket.