Lulu’s Provencal Table

These are not toasts. They may be lightly colored, but never browned, and cooked slower and lower.
1/2 “ thick slices of fresh Baguette or 2 to 3 day-old Country Loaf
Peeled Garlic Cloves
Olive Oil

Partially dry the slices of bread in a slow oven or grill them lightly at a good distance from a heat source.  Stroke a garlic clove over one surface of each slice, never twice in the same place.  If the garlic-rubbed bread slices are large, cut them into squares.  Spread the crusts out on a platter and dribble a fine thread of olive oil over the garlic-rubbed surfaces.  Serve while still warm.