Add the butter to a medium-high pan.

When the butter is bubbly, top with the baguette slices.

Fry the slices until golden and crisp, then turn over until the other side is golden brown.

Allow the crostini to cool.

Mix cream cheese, minced garlic, chopped chives, and a pinch of sea salt to taste.

Top the crostini with the cream cheese mixture.

Cut the grape tomatoes at a slant down the middle. Halve each half and match the two pairs together to make two hearts.

Fold a basil leaf and place it on the crostini, followed by a tomato heart.

Wrap a chive stem carefully around your finger to get it to curl slightly and then place it under the balloon.

Serve.