- 1 large loaf crusty peasant or country bread
- olive oil for brushing the bread
- 4 large cloves garlic, cut in half
- 3 large tomatoes
- Fleur de sel or coarse salt if desired
Cut tomatoes in half. Cut each garlic clove in half and rub each bread slice with the cut side of a garlic clove. Rub toast with tomatoes, squeezing slightly to distribute juice and seeds evenly on bread. Sprinkle with fleur de sel or coarse salt and serve immediately.