Tomato-rubbed grilled bread with tomato salad

Summer is about fresh tomatoes, and in Bangalore, we see some lovely cherry tomatoes grown on local farms. The local farmer's markets are bursting with tomatoes in all hues and flavours, and they are a treat for tomato lovers.

This is a simple canapé that highlights the freshness of cherry tomatoes. I like using a variety of colours to make the canapé pop. The different flavours of the tomatoes also add to the dish. The bread is lightly toasted and rubbed with garlic. It is then layered with a smear of ricotta cheese and topped with the beautiful tomatoes. The canapé is fresh and creamy and the flavours come together beautifully. This is a simple and elegant dish that always makes my guests smile,

This book, Six Seasons, is one of my favourites for a variety of vegetarian recipes. The chef's twists on vegetables make me want to cook the entire book, and we will eventually get there. Each recipe has been fabulous, with an excellent combination of ingredients and the perfect recipes to highlight each vegetable; this is a cookbook I should be cooking from every day.

For more recipes from this cookbook, click here.

Ingredients:

1 pint coloured tomatoes, halved

1 tablespoon red wine vinegar

Salt, to taste

1/2 teaspoon pepper

Thick, sliced sourdough or seeded country bread

1 clove garlic

1 heirloom tomato, halved

Ricotta cheese

Sea salt

Mix the tomatoes, vinegar, salt and pepper in a bowl. Toss well. Allow them to marinate for at least two hours.

When you are ready to serve, Toast the bread until crunchy. Rub the garlic onto the warm bread, scraping the garlic pod down into the bread. Rub the tomato into the bread, rub it down, and have the bread soak up the juices and flesh. Ideally, you should use at least half the tomato.

Add a layer of ricotta cheese to the bread. Top with the salad. Serve immediately before the bread gets too soggy.