Cut the squid tubes open lengthwise to make a flat piece. Using a serrated knife, lightly score the inner side of the squid with 1cm cross hatching, then cut both squid in half. Season to taste.
Combine Prodivore d'Italia Paste, vinegar and 2 tablespoons of oil in a screw top jar to make a dressing.
To make bruschetta, cook bread on a hot grill plate until golden on both sides. While still hot, smear cut side of garlic halves on each slice, using a fresh piece of garlic for each piece of bread. Drizzle bread with remaining oil. Set aside.
Lightly brush same grill with oil and place squid scored side down for 1-2 minutes. Turn over and once squid curl up they are cooked.
Arrange rocket, squid and bruschetta on serving plates. Drizzle with the tomato chilli dressing. Serve with lemon cheeks.
Use a metal spatula to press squid when grilling the cross-hatched side in STEP 4 to promote even charring.