Bring large pan to medium heat, add olive oil just enough to coat the pan bottom, use paper towel to gather excess oil upon tilting pan

Slice bread slices (about two slices per serving) into fourths or fifths, depending on size of bread;  slices should be fairly thin but wide enough to hold lox

Place slices in pan with enough room to avoid sticking; season (except garlic) exposed surface of bread

After bottom surface of bread slivers have crisped, flip and season (with garlic) bottom side

Add pesto if wanted to switch up flavor

Once bottom side has crisped evenly, take out of pan and serve with lox on top

Bon appetit!