Preheat the oven to 200C/400F/Gas 6.
For the tapenade, place all of the tapenade ingredients into a food processor and blend until almost smooth. Season, to taste, with salt and freshly ground black pepper.
For the roasted tomatoes, place the tomatoes on a baking sheet and drizzle with the oil. Season, to taste, with salt and freshly ground black pepper.
Transfer to the oven and roast for 8-10 minutes.
To serve, place the toasted ciabatta onto a serving plate and spread with the tapenade. Top with the roasted tomatoes and garnish with the lemon wedge and basil leaves.