4 slices Belgian bread, about 3/4-inch (2-cm) thick

Olive oil, for brushing

1 clove garlic, peeled

12 slices of tomatoes

1 avocado, cut into strips

Parmigiano-Reggiano cheese shavings, to taste

Fleur de sel and freshly ground pepper

Preheat the grill, setting the burners on high or, with the rack in the highest position, preheat the oven’s broiler.

Brush the bread slices with oil on both sides and grill or toast on a baking sheet in the oven.

Rub one side of each toasted bread slices with the garlic. Cover with the slices of tomato and avocado. Season with salt and pepper. Garnish with Parmesan cheese shavings.

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