MAKES 8 SLICES
1/2 head purple cabbage, shredded 1 tablespoon red wine vinegar 2 tablespoons extra virgin olive oil
8 slices country loaf, sliced 1⁄2-inch thick 1 clove garlic, halved 1 cup creme fraiche sea salt to taste
Preheat the oven to 425°F.
Toss the cabbage with vinegar and olive oil and spread onto a parchment lined baking sheet. Roast for 15-20 minutes until just crispy.
Brush the olive oil over one side of each bread slice, and place them in a single layer on a baking sheet. toast the bread, flipping the slices once, until golden brown, about 8 minutes.
Rub the toast with the halved garlic clove. Spread with creme fraiche and top with olive oil and sea salt to taste.