Preheat oven to 375°F / 190°C / Gas Mark 5

Slice the bread. (I like to do it on the bias, so I have a little more surface area.)

Drizzle it with one tablespoon olive oil, or use a pastry brush and coat it evenly with the olive oil. Sprinkle a little salt and pepper on the bread.

Place the bread on a baking sheet and toast for 4 - 6 minutes per side, until golden brown and crunchy. (If you have a grill pan to use on top of the stove, this is a great use for it.)

Dice the tomato, add to a small bowl with the remaining olive oil. Season with salt and pepper.

Mince garlic as finely as you can or make a paste (see notes).

Using a sharp knife, finely slice basil into thin ribbons (see notes) or chop finely.

Add the garlic and basil to the tomatoes, mix to combine.

Taste to check for seasoning - add extra olive oil, salt or pepper if necessary. If you like a little zing, add a splash of red wine vinegar.

Add about 2 tbsp of tomato bruschetta on top of each piece of crostini (toasted bread) and serve immediately.