Method:

• 1

  Make small incisions in the skin of the garlic cloves. In a small saucepan, warm the EVO oil, remove from heat and place the garlic cloves in the oil for a few hours.

• 2

  Wash and dry the tomatoes. Slice the beefsteak tomatoes and halve the yellow and datterini tomatoes.

• 3

  Bring the mozzarella to room temperature and, using your hands, pull it apart into small pieces.

• 4

  Cut the Bruschelle in half and toast them in a non-stick pan.

• 5

  Brush the Bruschelle with the garlic-infused oil, then arrange the sliced and halved tomatoes with the mozzarella on top. Season with more oil, oregano, salt, pepper and garnish with basil leaves to taste. Serve immediately.