Cut the loaf into 8 slices, each 2cm thick, brush both sides with olive oil and toast on a hot griddle pan for about 3 minutes on each side or until dark brown and crusty. Leave to cool slightly.
Crumble the dolcelatte in a small saucepan, add the milk and melt the cheese on a medium heat, stirring with a wooden spoon.
Quarter the tomatoes and place in a bowl. Add the basil, extra virgin olive oil and season. Mix well.
Lightly rub the garlic over the bread. Place 2–3 tablespoons of the tomato mixture on top of each slice and arrange them on a large serving plate. Drizzle with the sauce and serve.
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