These smoky, charred slices are an excellent base for cherry tomato salsa, fresh cheese, or any other topping you can dream up.
1 loaf rustic bread, such as Pain au Levain
Sea salt and fresh ground pepper
1. Slice bread in ¼-½-thick slices and lay out on a sheet pan. Brush both sides of each slice with olive oil and then season generously with salt and pepper.
2. Over medium-high heat on a gas or charcoal barbecue, grill bread slices until slightly charred, flipping once to get color on both sides. Serve warm with your desired toppings.