Rustic Tomato Toast

• 2 slices of bread from a plain rustic loaf, about 1/2-inch thick
• 1 garlic clove, peeled
• 1 small ripe red tomato, halved, seeds squeezed out
• 1 tablespoon extra-virgin olive oil
• Flaky sea salt or fleur de sel

1. Toast the bread on both sides under the broiler, on a stovetop grill or over coals, until it is perfectly browned, with a bit of give in the center, about 1 minute per side.
2. Pressing down firmly, rub the top of each toast with the garlic.
3. Press the tomato, cut side down, against the toast.
4. Rub to moisten the toast and give it a juicy red color.
5. Drizzle with olive oil and finish with a tiny sprinkle of sea salt.
6. Serve immediately.

bread, garlic, red tomato, extravirgin olive oil, salt

Taken from cooking.nytimes.com/recipes/1016265 (may not work)