Slice the bread.

Panfry the slices in butter on medium-high heat until light brown on both sides.

Allow to cool.

Cut the tomato four times along the outside skin. Repeat with the second tomato.

Use the medium and small heart-shaped cutter to make your tomato hearts. It's easier to pierce the tomato skin if you stick the cutter into the soft side of the tomato and press the cutter against the skin using your thumb and index fingers. If you get any odd pieces of tomato skin, you can trim them with a knife.

Grate the remainder of the tomatoes and add one clove of minced garlic, a dash of sea salt and pepper.

Slice the mozzarella.

Make small and medium-sized hearts with the cutters.

Spread the grated tomato mixture onto the crostini. Top with the medium mozzarella and tomato hearts, the smaller hearts and some basil leaves.

Serve.