Prepare the tomato mixture. In a medium mixing bowl, combine the diced tomatoes, minced garlic, diced shallot, 2 tablespoons of olive oil, the balsamic vinegar, and a generous pinch of flaky salt. Stir gently. You should see the juices begin to pool at the bottom of the bowl after about a minute. Let this sit while you prepare the creamy element — the salt draws out the tomato’s natural sweetness.

Make the creamy base. In a separate bowl, beat the softened cream cheese with a wooden spoon until it is completely smooth and free of any lumps. Slowly pour in the double cream while stirring continuously. The mixture will loosen and become glossy, like thick yoghurt. Stir in half of the torn basil leaves, the capers if using, and a pinch of pepper. Taste it — it should be rich, slightly tangy, and utterly luxurious.

Toast the sourdough. Heat a large frying pan or griddle over a medium-high heat. Brush each slice of sourdough lightly on both sides with the remaining olive oil. Place the slices in the pan — you will hear a satisfying sizzle. Cook for 2–3 minutes per side, until deep golden-brown ridges appear and the bread smells nutty and toasted. The edges should be crisp, but the centre should still have a slight give when pressed.

Assemble just before serving. Spread a generous tablespoon of the creamy mixture onto each warm slice of sourdough. Use the back of the spoon to create a small well in the centre. Spoon the tomato mixture into that well, letting some of the juices spill over the edges. The contrast of the white creamy base against the red tomato and green basil is the visual trick that makes this look restaurant-worthy.

Finish with flair. Scatter the toasted pine nuts over the top, followed by the remaining torn basil leaves. Finish with a final drizzle of extra virgin olive oil and a tiny pinch of flaky sea salt right at the end. The salt crystals should catch the light and provide a sudden burst of flavour when bitten into.

Serve immediately. Arrange the bruschetta on a wooden board or a large white platter, slightly overlapping. Do not stack them — each piece should be visible. Serve within five minutes of assembling, or the bread will lose its crunch.