This is one of those ridiculously simple recipes that is a no-brainer of a summer starter when tomatoes are ripe and plentiful. Serve up plates of this at any drinks party and see them wolfed down in seconds!!!

Serve 4

• 8 small, thick slices of coarse country bread
• 1 clove of garlic, cut in half
• Salt and freshly ground black pepper
• Extra-virgin olive oil
• Red wine vinegar
• 2 large, very ripe fresh tomatoes, roughly chopped into small pieces. I use fresh Italian plum tomatoes as they have more flesh and less seeds.

To make…

• Toast the bread on both sides. I do mine on a baking tray under the grill in the oven.
• Rub one side of the toast with the garlic.
• Chop the tomatoes into small pieces and put them in a bowl. Mix with a dash of red wine vinegar, olive oil and season with salt and pepper.
• Cover each slice of toast carefully with the chopped tomatoes. Drizzle with a little extra oil. Top with some very finely chopped red onion or half an anchovy fillet if you like.

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