Wash the tomatoes and remove the stalk.

In a preheated 180 degrees Celsius oven roast the tomatoes in a little olive oil seasoned with salt and pepper for 5 to 7 minutes until the tomatoes have blistered and are soft to the touch.

Remove the tomatoes from the oven and allow to cool.

Slice the baguette on a slight angle into 4 even slices then toast each slice on both sides until golden brown – While the bread is still hot rub each slice with the garlic clove to give the baguette a mild garlic flavour.

Top each slice of baguette with an even amount of olive tapenade, then the tomatoes and top with the goat cheese, basil leaves and a drizzle of olive oil and finish with a little sea salt and black pepper and serve immediately.