Nutrition per serving may change if servings are adjusted.
4 ripe tomatoes
1 clove garlic, halved
4 teaspoons extra-virgin olive oil
Salt & freshly ground pepper to taste
Cut baguette into quarters, then in half horizontally. Halve tomatoes crosswise. Toast the bread, preferably on the grill, and rub with the cut garlic clove. Squeeze one tomato half into each piece of bread, rubbing in the tomato pulp. Drizzle each piece of bread with ½ teaspoon oil and season with salt and pepper.