- 1 loaf ciabatta or country bread, halved lengthwise
- 1 large garlic clove, peeled and halved
- 1/ 2 pound large ripe tomatoes, halved (sweeter varieties like heirloom or beefsteak are ideal)
- 3 tablespoons extra virgin olive oil
- Flaky salt, for topping
Toast bread: To toast in the oven, bake at 325 degrees F for 7-10 minutes until golden brown. To toast on the grill, place bread cut side-down over medium heat for 10 minutes, until lightly charred.
Rub garlic over the cut side of the bread.
Hold one tomato half firmly in the palm of your hand, cut side-down, and rub into the bread. Be sure to squeeze out the flesh and the seeds. Discard the skin (or see above for tips on how to use it!) and repeat with remaining tomato halves until all the bread is completely coated with tomato.
Drizzle bread with olive oil and sprinkle with flaky salt to taste.
Cut into 3 inch-wide slices and serve immediately while the bread is still crispy and warm.