Isn’t it amazing that not so long ago, we had a small piece of toasted bread with maybe a squeeze of pimento cheese as a cocktail tidbit with our “7 ‘n 7” or bourbon and water and now we are served or serve an array of wonderfully diverse hors d’oeuvre with ever more complex cocktails or fine wines.  I don’t usually do much in that department but the other evening we had a mess of stunningly sweet and delicious Sun Gold cherry tomatoes and little red cherry tomatoes so I chopped them up a bit, added a bit of extra virgin olive oil and sea salt and heaped them on some slices of stale Eli’s baguette that I toasted and then rubbed with garlic.  They were the perfect accompaniment to our favorite (and very cheap) summer rosé, La Vielle Ferme.  (Try their red and whites, also – cheap and delicious – great everyday table wine.)