Pa amb Tomàquet rubbed with garlic and tomato

Crusty bread sliced thickly (i.e. Pain Levain or a Rustic Italian)
Whole peeled garlic cloves, halved
Espuny extra-virgin olive oil
1 ripe tomato, halved
Gros Sel
Jamon serrano, optional

Preheat the oven to 350º. Place the slices of bread on a baking sheet and toast them until they are lightly browned. Immediately remove the bread from oven and lightly rub each slice with the cut side of the raw garlic clove. Liberally drizzle the toasts with olive oil and rub them with the halved tomato, crushing it while rubbing so that the seeds and juices of the tomato are absorbed in the bread. To finish the toasts, sprinkle with the salt, top with a slice of Jamon Serrano if desired, and serve.