- 1 ciabatta or 8 slices coarse country white bread,
preferably sourdough, about 1⁄2 lb. total
- 4 garlic cloves, halved (optional)
- 4 small, ripe tomatoes, about 1⁄3 lb. total
- Extra-virgin olive oil for drizzling
- Salt, to taste
If using ciabatta, slice it crosswise into 4 to 6 pieces, then cut each piece in half horizontally. Place the bread on the grill rack or on a baking sheet. Grill or broil, turning once, until golden brown on both sides, about 2 minutes per side.
While the toasts are still warm, rub them on one side with the cut sides of the garlic halves. Cut each tomato in half. Rub the cut sides of the tomato halves on top of the toasts until only the skins are left, then discard the skins. Drizzle with olive oil and season with salt. If using sliced sourdough, cut the toasts in half. Pile up all the toasts on a serving platter or in a shallow bowl and serve.