Brush one side of bread with some of the oil. Heat a frying or chargrill pan over medium-high heat. Toast bread oil side down for 3 minutes or until golden and toasted. Rub toasted side with the cut side of garlic and place onto plates.
Halve tomatoes and place into a bowl. Drizzle with remaining oil, add mint leaves and season with sumac, cracked pepper and salt flakes.
Spoon tomato mixture over toast, scatter with feta and pomegranate arils. Drizzle with pomegranate juice and a little extra oil to serve.
Tip. Arils are the seed pods found inside pomegranates. Place 2 tbs arils in a bowl and crush with the back of a spoon to release juice.