1 baguette, halved lengthwise and cut into 4 inch pieces
2 beefsteak tomatoes, halved through the waist
1 clove of garlic, peeled and halved
3/4 cup extra virgin olive oil
Toast the bread and rub with the cut side of the garlic clove. Then rub with 1/2 a tomato to cover. Drizzle with oil, sprinkle with coarse sea salt and serve.