1 loafwoodfired bread, sliced into 2cm-thick slices
3-4 cloves garlic, cut in half lengthways
250 ml (1 cup) extra-virgin olive oil (see note)
Heat a barbecue or chargrill to high and toast bread for 1-2 minutes or until lightly toasted. Rub one side of each slice with a garlic clove, then brush with oil and scatter lightly with sea salt. Serve with the salads.
Note A peppery new season extra-virgin olive oil works