sourdough bread or other dense crumbed bread
whole cloves garlic, peeled
extra virgin olive oil
very ripe vine tomatoes or beefsteak tomatoes
Slice the bread 1 cm thick and toast or chargrill until golden. Rub one side of each slice with the garlic cloves then drizzle generously with the olive oil. Halve the tomatoes and squash the pulp onto the bread, discarding the skins. Sprinkle with sea salt and serve immediately.
Menu: Serve with Fried Almonds if desired.