LOS -- it is Spode -- Blue Italian. It's called a "sandwich" plate and it was one of two breakables I brought home as my Harrod's souvenier when we lived in England that Spring. I really like the shape and find that I use it often (but rarely for tea sandwiches!)
Nance -- I just chop tomatoes, add fresh basil, a drizzle of olive oil, salt and pepper and mix well. Then I put that on top of toasted baguette slices. I also quarter cherry tomatoes and use those sometimes. To finish, I'll drizzle some more olive oil over the top and often finish with a good sprinkle of coarse sea salt.
Nance -- olive oil and toast it in a skillet or do the olive oil and put it in the oven (400) if I'm doing a lot. It's summer, it's hot and it was just the two of us -- those 8 pieces fit perfectly in my skillet. I sprinkled the ones I served with goat cheese with sea salt and pepper as well (which I often do - the salt and pepper thing).
If you wanted to toast the bread in the toaster you could -- be a little less calories.