3/4 teaspoon cumin seeds
1/2 teaspoon coriander seeds
1/4 teaspoon black peppercorns
1 garlic clove, minced
1/4 cup olive oil
1/2 teaspoon fine sea salt
6 (1/2-inch-thick) slices crusty country-style bread sliced into strips
1 1/4 lb beefsteak tomatoes, halved lengthwise and sliced crosswise 1/4 inch thick
Special equipment: an electric coffee/spice grinder

Preparation
Toast cumin and coriander seeds in a dry small heavy skillet over moderate heat, stirring, until fragrant and a shade darker, 2 to 3 minutes. Add peppercorns and toast, stirring, 1 minute. Cool spices, then finely grind in coffee/spice grinder. Preheat broiler.
Cook garlic in oil in a 12-inch heavy skillet over moderately low heat, stirring, until fragrant, about 1 minute. Stir in spice mixture and sea salt and cook, stirring, 1 minute. Brush 1 side of each bread slice with some of spiced oil and transfer, oiled sides up, to a baking sheet. Add tomatoes to skillet and cook, without stirring, until liquid comes to a simmer, then remove from heat. Broil bread about 3 inches from heat until pale golden, about 2 minutes. Turn bread over, then top with tomatoes and drizzle with juices remaining in skillet. Broil brochette about 3 inches from heat until edges of bread are golden, 1 to 2 minutes.

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