1 (1 pound) loaf French or Italian bread
1 or 2 large cloves garlic, peeled
2 to 3 tablespoons olive oil
1 (1/2 pound) ripe tomato, rinsed

Slice loaf in half horizontally. Set halves, cut side upon a 15 x 12-inch baking sheet. Broil about 4inches from heat until toasted, about 2 minutes. If crust side is soft, turn over and toast 1 to 2 minutes longer.

Cut garlic clove in half. Rub cloves over cut surface of brad. Brush or drizzle bread with oil. Cut tomato in half horizontally; rub cut sides over toast, squeezing slightly to release juices.

Cut bread into 1 1/2-inch wide wedges.

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