For the bruschetta, cut the ciabatta into quarters and finely slice the garlic clove and top the ciabattas with it. Wash the cocktail tomatoes and cut them into very small cubes.
In a bowl, season with oil, balsamic vinegar and salt. Place the ciabattas in the toaster and toast until golden brown. Spread basil pesto on ciabattas and top with diced tomatoes.
Serve while still warm.
The bruschetta can be prepared simply with fresh basil leaves instead of pesto.