Sourdough toast topped with baby tomatoes crushed with tasty extra virgin olive oil.

Scrounging in the fridge again last week:  

A busy morning with no time to shop, the hubby home for lunch,  and you guessed it, precious little by way of food in the house. However my lovely fridge always seems to turn up trumps  – today I found  baby tomatoes and an avocado. luckily we had some sourdough bread and I always try to have good olive oil to hand. Ten minutes later this heavenly lunch was on the table.

Ingredients:

per person:

1-2 slices sourdough bread

8 baby tomatoes, cut in half

1 clove garlic, cut in half

1 tablespoon good tasty extra virgin olive oil

a pinch of flaked sea salt

a pinch of ground black pepper

Half a ripe avocado

Method:

Toast the sour dough lightly on both sides and then rub one side with the cut garlic.

Cut the baby tomatoes in half and put them into a bowl along with a smidgeon of tasty extra virgin olive oil, a pinch of salt and coarsely ground black pepper. You could add a few torn basil leaves if you have some available.

Crush the tomatoes to allow the seeds and juice to run and the cases to tenderise. I use the blunt end of a rolling pin.

Divide the tomatoes between the toasts spreading them on the side that you rubbed with the garlic. Let the juices soak into the bread and serve with additional extra olive oil and a salad or half a ripe avocado skinned and sliced.