- 4 1/2-inch; 1.25cm thick slices sourdough or other of your favorite bread
- 2 tablespoons olive oil or to taste
- 1 to 2 fat cloves garlic peeled
- 4 ripe tomatoes cut in half
- Fleur de sel
Build a medium-sized fire in the barbecue. When the coals are red and dusted with ash, speared them in a tight, single layer; they need to emit concentrated heat. Set the grill over the coals.
Brush the slices of bread on each side lightly but thoroughly with olive oil. Set the slices on the grill and toast until they are golden, 2 to 3 minutes. Turn the slices and repeat, until the bread is crisp and toasty and even very dark on the outer edges (if you like really toasted bread the way I do).
Transfer the slices to a cutting board and brush them on one side with oil. Quickly and thoroughly rub them with the garlic cloves on one side. Cut them into serving-sized pieces, then arrange them on a platter. Serve immediately with the tomatoes, with instructions to your guests to smash and rub the cut side of the tomato firmly over the surface of the hot grilled bread then enjoy!