Serves 6

6 each 1-inch slices of crusty, rustic bread

1 each super ripe, local tomatoes, cut in half cross-wise

½ cup good extra virgin olive oil

1 clove fresh garlic

Maldon salt to taste

Either pre-heat oven to 450 degrees or heat a wood grill to medium high heat. Brush bread slices generously with olive oil. Season to taste with maldon salt. Grill or oven toast the bread until the edge are almost burned while the center is medium toasted and still chewy.

Rub a garlic clove across the toast softly then rub rip tomatoes over the toast, somewhat smashing the tomato. Serve warm.