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Preheat the oven to gas 3, 170°C, fan 150°C. Halve 255g cherry tomatoes, then put in a snug roasting tin with 4 unpeeled cloves of garlic. Drizzle over 1 tablespoon olive oil and ½ teaspoon of smoked paprika. Season and then toss to coat. Roast for 1 hour, or until softened and juicy.
Meanwhile, slice, on the diagonal, half a 400g sourdough baguette. Whizz 1 tablespoon cream cheese, 80g feta and 1 teaspoon milk or water in a food processor until smooth.
Squeeze open the garlic and spread over the toast. Spread the whipped feta on top, then add the tomatoes. Pour some olive oil into the roasting tin, stir to pick up any tomato roasting juices, then drizzle over the toasts. Scatter with 10g basil leaves and some black pepper to serve.
