Vinegar Toast

Combine vinegar with 5 cranks of pepper in a small bowl.

Pour the olive oil into a skillet large enough to fit all the slices of bread comfortably and place over medium-high heat (alternatively, if you don’t have a large enough pan, you can do this in two batches, using half the oil and bread slices for each batch). Once you see that the oil is rippling and runny when you tilt the pan, gently place the pieces of bread in the skillet. The bread should start to sizzle and will soak up the oil right away. Cook, using tongs to press down on each slice occasionally, until they’re crispy and jaw-droppingly golden brown, 30 to 45 seconds per side. If the pan looks dry after you flip the bread, add another tablespoon or two of oil.

Using tongs, transfer bread slices to a cutting board. While the bread is still hot, slide the halved garlic clove over each slice two or three times. The fried bread will start to melt the garlic. Sprinkle with salt.

Using a paring knife, stab each slice of fried toast a few times, so the vinegar can really soak in. Spoon the vinegar mixture over each slice and drizzle with olive oil. Let the toast sit for a minute or two, then serve.