1. Toast the slice of bread in a convection oven, preheated to 210 °C for around 3 minutes.
2. Use a spatula to spread the turnip top cream on the toasted bread and distribute the yellow cherry tomatoes and the roughly chopped scamorza cheese on top.
3. Bake for a further two minutes.
4. Dust with a pinch of marjoram and serve piping hot.