Pour a drizzle of olive oil into a pan, along with a clove of garlic and a sprig of basil to flavor the oil.

Remove the garlic clove and the sprig once they begin to brown.

Add the halved cherry tomatoes along with a pinch of salt and black pepper.

Sauté and when they are almost ready, add 4 basil leaves.

Remove from heat as they begin to soften a bit, but without letting them lose their shape, we are not making a sofrito.

Mix the ricotta with a pinch of pepper and the zest of half a lemon.

Cut the anchovy fillets into small squares.

Assemble the dish: Spread a little ricotta on top of the bread, some anchovy squares, a little basil, and 4 or 5 half tomatoes (depending on the size of the bread you use) and so on, until forming a tower of about 3 layers.

Grate a little more lemon and a drizzle of honey on top.