Preheat a broiler or, as the book suggests, light a charcoal fire.

Crush the garlic cloves just enough to loosen the peel, then peel and discard it.

Grill the bread until golden brown on both sides.

While the bread is still hot, rub one side of each slice with the crushed garlic.

Arrange garlic-side up and drizzle olive oil in a thin stream over each slice, enough to soak it lightly.

Sprinkle with salt and pepper and serve while still warm.