Position your oven rack about 4 inches from the broiler element and preheat the broiler to high. Arrange the 8 slices rustic country bread or sourdough slices in a single layer on a baking sheet. Brush or drizzle both sides lightly with about 1 tbsp of the extra-virgin olive oil.

Broil the 8 slices rustic country bread or sourdough for 2–3 minutes per side, watching closely, until each slice is deeply golden and crisp at the edges with some char spots. Remove from the #[Broiler] and let cool just enough to handle.

While the 8 slices rustic country bread or sourdough is still warm, firmly rub the cut side of a halved 2 cloves garlic halved crosswise clove all over one side of each toast — the rough, toasted surface acts like a grater and the 2 cloves garlic halved crosswise melts right in. Use as much or as little 2 cloves garlic halved crosswise as you like; one clove half per slice is traditional.

Halve the 4 medium ripe tomatoes halved crosswise crosswise. Working over a mixing bowl or directly onto the toast, press the cut side of a 4 medium ripe tomatoes halved crosswise half firmly against the 8 slices rustic country bread or sourdough and rub in circular motions, squeezing gently so the pulp and juice soak into the toast. Discard the spent 4 medium ripe tomatoes halved crosswise skin. Repeat for all slices — you want the 8 slices rustic country bread or sourdough visibly saturated with 4 medium ripe tomatoes halved crosswise.

Drizzle the remaining 2 tbsp of extra-virgin olive oil generously over all the toasts. Finish with a pinch of flaky sea salt and a crack of black pepper on each slice. Serve immediately as-is, or top with 4 slices jamón ibérico or serrano ham, ¼ cup anchovy fillets, or fresh fresh flat-leaf parsley roughly chopped for a more substantial tapa.