My mom, Carmen, who is from Seville Spain, would toast a nice thick slab of country bread, then rub a clove of garlic onto the toast. Next she would pour a generous amount of rich, deep green extra virgin olive oil all over the toast, and use her thumb to press the oil into all the nooks and crannies of the bread. She’d finish the toast with a sprinkling of coarse- grained sea salt. Growing up, we would dip the toast into a cup of hot chocolate (or, once older, a big bowl of café con leche) to complete breakfast before running to catch the bus.
Here are a few variations: