Take one slice of good bread such as a Ciabatta or Pugliese and nicely toast it. Grab it immediately when the toaster pops it up and rub a small clove of garlic over it. (Rub lightly if you’ve a meeting in the afternoon, rub more heavily if you don’t care who your breath offends for the next few hours.) Sprinkle a tiny bit of sea salt over the bread (sea salt, I said! Not that Morton’s garbage.), then drizzle lightly with a bit of top-notch olive oil. Plop a slice of salami or proscuitto over the still-hot bread and wait a moment for the bread’s heat to warm the meat and release the wonderful aromas. (And melt the lovely pork fat!)
Repeat as necessary.
Late August iteration: replace meat with a slice of vine-ripened tomato from the garden. Eat in a well-napkined fashion.