Heat the butter and garlic in a sauté or frying pan. Season the tomatoes with salt and pepper. Add the tomatoes, cut-side down, to the pan. Cook for around 10 minutes to extract all the juices. Turn the tomatoes over and cook on the rounded side for another 5–10 minutes. Flip over again carefully, add the crème fraiche and cook for another couple of minutes. Season with salt and pepper.
Heat the oil in another frying pan and add the bread cubes. Fry until crispy and golden.
Place the tomatoes in a serving dish and top with the crôutons, basil and ham. Serve immediately.
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