Peel and finely chop the garlic and add it with the almonds to the milk. Bring to the boil and then allow to steep for 5 minutes.
Remove the crusts and cut the toast into squares. Add them to the milk, season with sea salt and pepper and bring almost to the boil. Remove from the heat and add the olive oil, mixing with a hand blender until thick and creamy.Serve the dip, for example, with ratatouille.