slices of thick, rustic style bread
cloves garlic peeled and cut in half
small ripe red tomatoes cut in half*
extra-virgin olive oil
coarse salt or sea salt
*For the best flavor, use vine-ripe tomatoes, preferably home grown ones.
Grill the bread approximately 2 to 4 minutes per side on a barbecue or toast it lightly in the oven. Bread doesn’t need to be toasted, either.
Next rub 1/2 clove of garlic over one side. Use a fresh piece of garlic for each slice.
Rub a cut tomato over the bread, pressing firmly to push the pulp into the bread, until the toast is covered with tomato; discard the skins and remaining pulp.
Drizzle olive oil over the bread and tomatoes; sprinkle with salt and if you’d like, add a couple grinds of fresh pepper. It’s fun to serve guests with their own slices, garlic, tomatoes and a supply of olive oil and salt so everyone can make their own.
I suppose you can add manchego cheese, chorizo, or jamon — but it’s really quite good on its own.