This is such a simple ‘recipe’ that everything depends on the ingredients, the better the tomatoes the better this dish will taste.  I say good olive oil and good balsamic but as always, go with whatever you have but I have two of each, a cheaper one for everyday cooking and a more expensive bottle for salads or raw dishes when the flavour needs to shine through.  I would never use my expensive bottles for cooking.

Ingredients
4 slices of bread such as pane pugliese, ciabatta or even bloomer 
2 garlic cloves 
300g flavourful tomatoes such as heritage or cherries on the vine 
1 tbsp good olive oil 
½ tbsp good balsamic vinegar 
1-2 tsp of sea salt flakes to taste 
Freshly ground black pepper to taste

Method
Cut your tomatoes into quarters, if your tomatoes are a heritage mix of different varieties still do this, the variety of size is lovely. 

 Put your bread on to toast and while it is toasting dress your tomatoes with the oil, balsamic, salt and pepper, taste to check your seasoning.  If it is a little sharp (this will completely depend on your tomatoes and how ripe/acidic they are) then add a little sprinkle of sugar. 

Slice your garlic in half and take your slice of hot toasted bread and rub one half of the garlic all over it ensuring you get it all repeat until all 3 slices of bread are infused with the garlic and top with the tomatoes. 

Eat before the bread goes soggy. 

If you want to get ahead cut your tomatoes and cover.  Finish everything else off just before you eat.