Fettunta

• 4 1 1/2-inch-thick slices from a large loaf of crusty white bread (we use white table bread from La Brea Bakery)
• Extra-virgin olive oil, for brushing the bread
• 1 garlic clove
• 3/4 cup (12 tablespoons) finishing-quality extra-virgin olive oil
• Maldon sea salt or another flaky sea salt, such as fleur de sel

1. Prepare a hot fire in a gas or charcoal grill or preheat a grill pan or heavy-bottomed skillet over high heat or a sandwich press.
2. Brush the bread slices liberally on both sides with olive oil.
3. Place the bread on the grill and cook it until crisp and golden brown, about 2 minutes per side.
4. Remove the bread from the heat and rub the garlic clove over one side of each piece.
5. Pour 3 tablespoons of finishing-quality olive oil over the same side of each toast and season the oiled sides generously with the sea salt.
6. Cut the bread on an angle into halves or thirds and serve.
7. Chianti Colli Senesi (Tuscany)

crusty white bread, extravirgin olive oil, garlic, finishingquality, salt

Taken from www.epicurious.com/recipes/food/views/fett-unta-393578 (may not work)