Serves 4

1 loaf good quality day-old sourdough bread
1-2 cloves garlic
2-4 sun-ripened tomatoes, halved
Extra virgin olive oil for drizzling

Method
Heat up your barbecue or ridged griddle plate to medium.
Slice your bread into 8 slices (1.5 cm thick)

Place the bread on the grill and toast until golden and the grill makes have appeared. Turnover and continue with the other side. The bread should be firm on the outside yet still a bit moist and soft in the middle.

Transfer bread to a plate/board and cut the garlic clove in half (this will release the oils). Rub generously with the garlic and then rub generously with a tomato half. Be quite firm so you are left with nothing but the skin, discard. Drizzle heavily with extra virgin olive oil and enjoy every mouthful!