Brush the baguette slices with olive oil. I browned my on panini grill (didn't shut the lid). or you could brown at 500° in oven for about 8 minutes.

Rub the garlic over cut surface of the bread slices and drizzle with olive oil.

If you want to try the grater version, put the grater into bowl and grate the tomato using the largest holes. Remove skin from bowl.  Spoon some of the grated tomato onto toast and sprinkle with your sea salt.

Whichever version you do, topping with some thin slices of jamòn serrano would be wonderful.