Amid the turkey, goose and ham I remember a beautiful course at stepdaughter’s Carolyn’s Christmas dinner.
It’s an open sandwich, probably where the idea for cheese on toast originally came from.
Constructed from a sliced sourdough loaf loaf its moisture means it can be used a week after purchasing.
The bread slices should be rubbed a couple of times with a cut clove of garlic, then drizzled with olive oil and sprinkled with salt and pepper. Then covered with cut little tomatoes and basil from the mortar and pestle.
Season with salt and pepper, then toss with a good glug of olive oil and a good swig of vinegar to balance the flavours to your taste.