1. With the rack in the highest position, preheat the oven to broil.
2. In a baking dish, combine the tomatoes, oil and garlic. Season with salt and pepper. Broil in the oven for 2 to 3 minutes or until the tomatoes start to caramelize and break down. Remove from the oven and sprinkle with the oregano and red pepper flakes. Set aside.
3. Place the slices of ciabatta on a baking sheet. Oil lightly. Broil for 2 minutes or until starting to brown. Let cool.
4. Top the bread with the tomatoes and bocconcini. Garnish with the sprouts and sunflower seeds. Serve immediately.

Chef’s tip
The cherry tomatoes will keep their shape better if broiled rather than pan-fried. You can add a drizzle of honey to mimic the sweetness of in-season cherry tomatoes.