Toast bread: Lightly grill or toast the bread until golden.
Rub with garlic: While warm, rub garlic lightly over the surface (don’t over-garlic — it’s meant to be subtle).
Tomato: Cut tomato in half and grate the cut side on a coarse grater, discarding skin. Spoon pulp onto bread.
Finish: Drizzle with olive oil and sprinkle with sea salt.
Notes
Elevate it: Add a tiny splash of sherry vinegar or top with crushed tomatoes warmed in olive oil.
Prep ahead: Tomato pulp can sit 30 min, covered. Assemble just before serving to avoid sogginess.