This recipe works great as a stand-alone dish, but also as a component in Jamie’s Steak night from Together – see the full collection of menus here.
TO SERVE Preheat the grill to high. Lay out the bread on a baking tray. Rub the rosemary sprigs with olive oil, and brush the bread with the sprigs, adding them to the tray for bonus flavour. Grill until lightly golden on both sides – keep an eye on them. Cut the raw garlic clove in half, rub the toasts with the cut side of the garlic and drizzle each slice with a little extra virgin olive oil. Great on their own, as a vehicle for cheese, or for dunking.