-French or Italian bread sliced;
-A good strong extra-virgin olive oil (Carter & Cavero Organic Picual, or Hojiblanca);
– 1 juicy tomato, freshly grated (using a grater turns the tomato into a “spoonable” pulp);
-Course sea salt (Fleur de Sel).

Toast the bread, pour on a good amount of extra virgin olive oil (always poke the top of the bread with a fork so the oil penetrates the bread), spoon the grated tomato over the bread and sprinkle with sea salt. Eat immediately.