Preheat the oven to 250°C (approximately 475°F). Rinse the tomatoes. Rinse the basil, shake dry and pluck the leaves (set aside 8 leaves). Peel the garlic (set aside 1 clove). Using a food processor, finely chop the garlic and basil.
Quarter and set 8 tomatoes aside. Add the rest of the tomatoes into the food processor and chop coarsely. Mix in 2 tablespoons of oil and season with salt and pepper. Cut the ciabatta in 1 cm thick slices. Spread on the remaining garlic and drizzle with a little olive oil. Fry in the preheated oven for 4-5 minutes.
Remove the ciabatta from the oven. Cool briefly. Garnish with the bruschetta, basil leaves, an apple, a tomato, and a caper and serve.