Preheat an oven to 220’c.
Cut the tomatoes into quarters and then in half across the wedge. Season with sea salt, pepper, sugar and some torn basil.
Cut 6 slices of baguette at an angle and toss in olive oil to coat, put into a hot oven to toast for about 5 mins or until pale golden.
Take out of the oven and spread thinly with tapenade*. See tapenade recipe for this.
Cut the mozzarella cheese into a similar size as the tomatoes and toss gently together; season to taste.
Divide between the plates and place a Tapenade Crostini on the side of the plate
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