Melissa Clark's Pan Con Tomate

• 4 thick slices country-style bread, toasted and still hot
• 1 fat garlic clove, halved
• Good-quality extra virgin olive oil
• Coarse sea salt
• 1 large tomato, halved crosswise
• Sliced tomatoes for serving, optional

1. Rub bread with garlic halves.
2. Drizzle slices with oil, and sprinkle with salt.
3. Rub tomato cut side down on toasted bread, generously squeezing insides out as you go.
4. Sprinkle with additional salt, and top with additional slices of tomatoes if desired.

countrystyle bread, garlic, olive oil, salt, tomato, tomatoes

Taken from cooking.nytimes.com/recipes/11290 (may not work)