Bruschetta

• 6 slices of densely-textured white country bread, approximately 1/2 to 3/4 inch thick
• 1 clove garlic
• 6 tablespoons very fruity, extra-virgin olive oil
• Sprinkling of sea salt, if desired

1. Toast the bread slices on both sides until brown and crisp.
2. While the toast is still warm, cut the unpeeled clove of garlic in half and rub the cut surface over one side of the toast.
3. Drizzle 1 tablespoon of olive oil over the garlicky side and sprinkle on sea salt, if desired.

bread, clove garlic, very fruity, sprinkling of sea salt

Taken from cooking.nytimes.com/recipes/5077 (may not work)