Toast the bread until golden and crisp on the outside but still slightly tender in the centre. You can use a grill, griddle pan or toaster.

Lightly rub one side of the toast with the cut side of the garlic clove.

Slice the tomato in half around the middle and grate it on the coarse side of a box grater into a sieve over a bowl.

Spoon the grated tomato over the toast, followed by a pinch of flaky sea salt, then drizzle over the olive oil and serve.