4 slices white sourdough bread,
each 2cm thick
1 clove garlic, peeled, halved
8–12 plum tomatoes, halved
4 tbsp extra virgin olive oil
Maldon salt and freshly ground black pepper
1 tbsp chopped fresh flat-leaf parsley
Lightly toast bread on both sides and rub each slice with the cut side of the garlic. Using your hands, squeeze 2 or 3 tomatoes over each slice so that the juice and pips fall onto the toasted bread. Drizzle a tablespoon of olive oil over each slice. Season well with salt and pepper and sprinkle with a little chopped parsley before serving.