Pan con Tomate

Slice the Country Bread into 1/2–3/4-inch thick pieces and toast them until golden and crisp on the edges.

Cut the Tomato in half. Rub the cut side of the tomato over the hot toast to transfer the juicy pulp (you can grate the tomato into a bowl and spoon it on if you prefer), discarding the skin.

Peel the Garlic Clove and gently rub it over the surface of each tomato-topped toast to infuse a subtle garlic note—use more or less to taste.

Drizzle each slice generously with Extra-Virgin Olive Oil so the bread soaks up the flavor and glossy finish.

Finish with a light pinch of Sea Salt to lift the flavors, then serve immediately while the toast is warm and crisp.