It has been hot...

Quite hot, actually, this past week, to the point that I really don't feel like cooking at all. One of the tastiest options for a meal under these circumstances is friselle, bagel-shaped rings of dried bread that one soaks briefly in water and then covers with chopped sun-ripened tomatoes, seasoning them with salt, pepper, olive oil, shredded basil, and ground hot pepper paste (what is called "bomba" in Puglia, where Friselle hail from) to taste. Some chilled white wine and you have an excellent meal. But say you're in a rush, or don't have friselle?
When I was little, before the days of prepared snacks, we used to enjoy slices of day-old Tuscan bread (you'll want something firmer than white bread here), well rubbed with a cut tomato, and seasoned with olive oil, salt, pepper, and a drop of vinegar. One piece was never enough, and they're just as nice now as they were then.
Have the time but not the Friselle? Here's how to make them.