Tomatoes, crème fraîche and anchovies on toast

This is really a simple snack: not enough for supper, but maybe enough for a light lunch. Tomatoes are trickling into season now which is lovely for us at work, as they add a whole new dimension to dishes.

4 slices good-quality, peasant-style chewy bread such as pagnotta, pugliese or pane Toscana

1 clove garlic, peeled but left whole
2tbsp extra-virgin olive oil
A little sea-salt
2 ripe, sweet tomatoes
4tbsp crème fraîche
8 good-quality anchovies in oil, such as Ortiz
Freshly ground black pepper

First toast or grill the bread. While warm, rub very gently with the clove of garlic. Drizzle with olive oil and sprinkle a small amount of salt on top.

Slice the tomatoes and lay on top of the toast, dividing them among the 4 slices evenly. Spoon over the crème fraîche and lay over the anchovies.

Finish off with lots of freshly ground black pepper, and serve.