Olive oil, for brushing and drizzling
6 tomatoes, thickly sliced
4 thin slices wholegrain bread
balsamic vinegar, for drizzling
salt and ground black pepper
shavings of Parmesan cheese, to serve (optional)

1 Brush a ridged griddle pan with a little olive oil and heat. Lay the slices of tomato on the pan and cook for about 4 minutes, turning once.
2 Meanwhile, lightly toast the thin slices of wholegrain bread. Place the tomatoes on top. Drizzle the tomatoes with a little olive oil and balsamic vinegar. Season with salt and pepper and serve with shavings of Parmesan cheese, if you like.

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