Makes: 4 serves I used to make this dish all the time when i owned a little coffee shop a few years back. My customers would flock to eat this when tomatoes were in season. Admittedly i used to make my own pesto but today was a quick throw together lunch. Its super light, massive on flavour & essentially an excellent Vegetarian Dish which you won't even notice (let alone miss) the omission of meat. The key components that make this a brilliant meal are obviously vine ripe tomatoes, sea salt & the fresh grated garlic. I was lucky enough to have made some bread the other night so i pulled this portion out of the freezer to defrost whilst i made the rest. You don't need to go that far ... but a good solid bread is definitely preferred. INGREDIENTS: • 1 x Lightly toasted Batard / Turkish Bread / Sour Dough cut to portion • 6 x Diced Vine Ripened Tomatoes • 3 T Basil Pesto Mix • 1/2 clove freshly grated garlic • 1 1/2 tsp Freshly Cracked Black Pepper (more if you like) • 1 tsp Salt Flakes (plus a pinch to serve) • 6 x Fresh Basil leaves - finely chopped (plus some to garnish) • 1 T Capers (optional) • 2 T Extra Virgin Olive Oil If you want to make your own Pesto: • 1/4 cup pine nuts OR Cashews • 1 1/2 cups fresh basil leaves • 2 small garlic cloves, halved • 3/4 cup real shaved Parmesan • 5 T olive oil METHOD: 1. In a bowl combine the Tomatoes, Basil Pesto, Garlic, Pepper, Salt, Extra Virgin Olive Oil & Basil leaves. 2. Mix well and cover. Place in the fridge for 15 mins. 3. Lightly Toast your sliced bread under a griller. 4. Arrange Bread portions on a chopping board and spoon over the Tomato / pesto juices first, then the tomatoes. 5. Make large mounds. & Garnish with basil leaves & Capers. 6. A Final drizzle of olive oil over the top & Some sea salt flakes for texture.