Preheat your oven to 180°C (160°C fan). Slice the baguette on a slight angle into 1.5cm thick slices. You should get around 16-20 slices.

Arrange the baguette slices in a single layer on a large baking tray. Brush each slice lightly with extra virgin olive oil.

Bake for 8-10 minutes, or until the slices are light golden brown and crisp to the touch. Keep a close eye on them in the last couple of minutes as they can turn from golden to burnt quite quickly.

While the bread is still hot from the oven, take the halved garlic clove and rub the cut side firmly over the surface of each slice. The heat from the toast will melt the garlic slightly and infuse it with incredible flavour. I find this method much more effective than adding garlic powder.

While the toasts cool, prepare the topping. In a medium mixing bowl, combine the finely chopped cherry tomatoes, minced garlic, chopped basil, balsamic vinegar, 1 tbsp of extra virgin olive oil, sea salt, and black pepper. Stir gently to combine.

Let the tomato mixture sit for at least 10 minutes. This allows the salt to draw out some of the juice from the tomatoes and for all the flavours to meld together beautifully.

To assemble your wreath, arrange the toasted baguette slices in a large, overlapping circle on a round platter or large wooden board.

Arrange a bed of rocket in the centre of the ring and a little around the outside edge to form the base of the wreath.

Just before serving, give the tomato mixture a final stir and spoon it generously onto each slice of toast.

Finish by drizzling the entire wreath with the balsamic glaze. Garnish with a few extra basil leaves and tomato halves for a final festive touch. Serve immediately.