1 loaf sourdough bread (or any crusty dense white bread)
sliced into 6-8 thick slices
3-4 garlic cloves
halved
2–3 tomatoes
preferably organic
halved
2 tbsp extra virgin olive oil
salt
Directions
Toast the slices of bread on both sides until pale brown.
Rub one side of each slice of toast with the cut side of a clove of garlic
using a new half garlic every couple of slices.
Rub the garlicky side of each slice with the cut side of a tomato. The aim is to give the bread a red colour and tomato flavour without making it too soggy. Use a new tomato half every two or three slices
as you need to.
Arrange the slices on a serving plate
drizzle with the olive oil and sprinkle with salt to serve.
