1
Slice the Country Bread into 1/2–3/4-inch thick pieces and toast them until golden and crisp on the edges.
2
Cut the Tomato in half. Rub the cut side of the tomato over the hot toast to transfer the juicy pulp (you can grate the tomato into a bowl and spoon it on if you prefer), discarding the skin.
3
Peel the Garlic Clove and gently rub it over the surface of each tomato-topped toast to infuse a subtle garlic note—use more or less to taste.
4
Drizzle each slice generously with Extra-Virgin Olive Oil so the bread soaks up the flavor and glossy finish.
5
Finish with a light pinch of Sea Salt to lift the flavors, then serve immediately while the toast is warm and crisp.
