1 loaf country bread, cut into Â½ to Â¾ inch slices (preferably from a round loaf)
2 cloves garlic
2 ripe tomatoes
Extra-virgin olive oil
Preheat oven to 350Â°F. Place cut bread on a baking sheet and lightly toast the, just until the crumb is somewhat abrasive. Cut the garlic crosswise and rub the bread with the cut side of the clove. Cut the tomato crosswise and squeeze lightly to remove the seeds and juices. Rub the bread with the tomato. Repeat with the other side if desired. Drizzle lightly with extra virgin olive oil.
Optional: Serve with anchovies, thinly sliced JamÃ³n Iberico, or chunks of young Manchego cheese.