Prep time: 15 minutes
Cooking time: 20 minutes
Preheat the oven to 220° C (450° F).
Place the cherry tomatoes and dates on a baking sheet covered with aluminum foil. Drizzle with 30 ml (2 tbsp.) of olive oil, and season with salt and pepper. Cook in the oven for 15 minutes.
In the meantime, remove the crust from each slice of bread, and cut in half, in the shape of a triangle. Save the crusts for making breadcrumbs (see the recipes for Texas-Style Chicken Drumsticks and Pasta alla Norma).
Using a pastry brush, lightly daub the triangles with oil and season them with salt. Toast them in the oven for 5 minutes or more. Rub the garlic clove on each of the croutons to flavour them.
Top each crouton with a fig piece and the mixture of roasted tomatoes and dates. Sprinkle with shredded mozzarella. Finish with a few leaves of basil, and season with fleur de sel and a twist of ground pepper. Garnish with a drizzle of balsamic reduction.