-Small, very ripe (preferably homegrown) tomatoes, sliced
-1 or 2 large cloves of fresh garlic, peeled and one small end sliced off.
-The best extra virgin olive oil you can find — preferably a big, rich oil from the south.
-Thin loaves of crusty French bread (you want slices close to bite size)
-Fresh oregano finely chopped
-Fresh basil cut or torn into small pieces
-Freshly ground black pepper
Cut the bread into thin slices and lightly toast. Rub the toast with the raw garlic to taste (a latex glove makes this process a breeze, and a fresh one at that). Arrange on a large platter and lightly salt and pepper each piece of bread and top with a slice of tomato. Liberally drizzle all with extra virgin olive oil. Lightly sprinkle with oregano and top each with pieces of basil.