1. Begin by preparing your bread base. Slice the half-moon-shaped bread into 2.5 cm thick pieces.

2. In a large skillet cook the diced bacon over medium heat until crispy. Remove from heat and set aside.

3. In the same skillet add the mushrooms and cook until they're tender and lightly browned.

4. In a separate bowl combine 250ml crème fraiche and 125g shredded cheese. Mix well until the cheese is fully incorporated.

5. To assemble the open-faced sandwich cake place a bread slice on a flat surface followed by a spoonful of the cheese mixture a few cherry tomatoes and some sautéed mushrooms.

6. Repeat step 5 until you've used up all the ingredients finishing with a layer of bread on top.

7. Place the assembled cake in a warm oven preheated to 175°C or 350°F for about 10-15 minutes or until the bread is toasted and the cheese is melted.

8. Remove the cake from the oven and top it with the crispy bacon and fresh basil.

9. Serve warm and enjoy.