Heat a grill pan over medium-high heat. When a drop of water on the surface evaporates almost immediately, it’s hot enough. Brush the bread slices on both sides with oil and sprinkle with salt. Place on the grill pan and cook, pressing down on them with a spatula to ensure maximum surface contact, until dark grill marks show up, 2 to 3 minutes; flip and brown the other side.
Skewer the garlic halves with a fork and rub the cut sides all over the surface of the bread, then rub with the cut tomato. Serve.
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