Peel all garlic cloves from the 4 heads of garlic. Process or blend the garlic until finely chopped but not pureed, leaving small chunks for texture. Transfer to a mixing bowl.

Add the cream cheese and butter to the garlic. Mix thoroughly until well combined. Taste and add a pinch of salt if needed, as the spread should be well-seasoned.

Remove the seeds from the ripe tomato and dice it very finely. Chop fresh parsley and chives into small pieces.

Cut each baguette completely in half lengthwise to create two separate pieces for even toasting.

Spread a generous amount of the garlic mixture on each bread half, ensuring each piece is well covered.

Arrange the bread halves on an ungreased baking sheet.

Sprinkle the finely diced tomato over each bread piece. Reserve some tomato for the final layer. Add chopped parsley and chives evenly across all pieces.

Cover each bread half generously with shredded mozzarella cheese, using all 300g across the 10 pieces. Finish by sprinkling the remaining diced tomato and more fresh herbs on top.

Preheat your oven to 200°C / 400°F with the broiler function on. Bake the garlic bread for 12 minutes until the cheese is melted and bubbly, and the edges are golden and crispy.

Remove from the oven and serve immediately while hot and crispy.