Prepare the Toasts: Preheat your oven to 180°C (160°C fan). Slice the baguette on a slight diagonal into 1.5 cm thick slices. I find that using a serrated bread knife is best as it cuts cleanly without squashing the delicate bread. Arrange the slices in a single layer on a large baking tray.

Toast the Bread: Brush the tops of the baguette slices lightly with about 2-3 tablespoons of the extra-virgin olive oil. Bake for 8-10 minutes, or until they are pale golden brown and crisp to the touch. You want them firm enough to hold the topping but not so hard they're difficult to bite.

Add the Garlic: As soon as the toasts come out of the oven, take the halved garlic clove and rub its cut side gently over the warm, rough surface of each slice. The heat from the bread releases the garlic's essential oils, infusing it with a wonderful aroma and flavour. Set the toasts aside to cool slightly.

Prepare the Tomato Topping: While the bread is toasting, prepare the topping. Chop the cherry tomatoes into quarters and place them in a medium mixing bowl. Finely chop the fresh basil leaves (a chiffonade works well) and add them to the bowl along with the minced garlic.

Combine the Topping Ingredients: Add the drained mozzarella pearls to the tomato and basil mixture. Drizzle with the remaining 45 ml of extra-virgin olive oil, and season with the sea salt and freshly ground black pepper. Gently stir everything together until just combined. Be careful not to overmix, as you want the mozzarella pearls to remain whole.

Assemble the Wreath: On a large, round serving platter or a wooden board, begin arranging the garlic toasts in an overlapping circle to form the wreath shape. You may need a double layer to create a full look.

Add the Topping and Garnish: Just before you're ready to serve, spoon the tomato and mozzarella mixture generously onto the toasts. Tuck the fresh rosemary sprigs in between the slices around the wreath to resemble festive greenery. If using, finish with a light drizzle of balsamic glaze. Serve immediately.