Peel and cut in half one or two cloves garlic. Toast slices of rustic country bread. Rub the cut side of the garlic on the toast. Cut a ripe room-temperature tomato in half crosswise. Gently squeeze out the extra seeds with some juice. Rub the cut tomato over the toast after the garlic. Drizzle with extra virgin olive oil (try the Tuscan, Sicilian, or Spanish). Scatter with a pinch of White Cyprus sea salt and a few twists of pepper.