For the toast: In a medium saute pan set over medium heat, heat 2 tablespoons of the oil. When shimmering, add bread slices and toast for 2 minutes on each side. Remove and set aside. Add garlic, 1 tablespoon olive oil, and 1 tablespoon water to the pan. Saute until garlic is soft, 1 to 2 minutes. Add butter and sesame seeds and toast 1 more minute. Spoon sesame-garlic mixture over toasted bread.
For the cheese: Arrange provolone in an even layer in a baking dish and sprinkle with Parmigiano. Place in the oven to melt, 6 to 8 minutes. Remove and pour half of the gin over the cheese; ignite the gin using a long match or a click lighter. Once the flames die out add more gin and flame again. Serve with toasted baguette pieces, apples and fennel.
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Use extreme caution when igniting alcohol. Remove the pan from the heat source before adding the alcohol. Pour the alcohol into the pan and carefully ignite with a match or click lighter. Return the pan to the heat and gently swirl to reduce the flames.
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