1 Sourdough baguette
2 large garlic cloves, halved crosswise
3 to 4 ripe small tomatoes, halved crosswise
3 to 4 tablespoons extra-virgin olive oil
Coarse salt to taste
Cut bread into 3/4-inch-thick slices (cut baguette on a long diagonal for 6-inch-long slices). Grill bread on lightly oiled grill rack, until grill marks appear, 1 to 2 minutes total or toast under an oven broiled until light brown. Remove bread from heat and immediately rub 1 side of each slice with cut side of a garlic half, then rub with cut side of a tomato half, using 1 tomato half for 1 to 2 slices of bread and allowing most of pulp to be absorbed by bread (discard remainder of garlic and tomato halves). Brush bread with oil, then sprinkle with salt and serve immediately.