Tomato & Toum Toast

This tomato toast features toum- a Lebanese emulsified garlic sauce.  Toum has the consistency of aioli or mayo but without any egg; all the emulsifiers come from the raw garlic.  This sauce takes some time, and a lot of patience; but the reward is worth it.

Toum:

  • 2 C garlic cloves peeled (about 6 heads)
  • 1/2 t kosher salt
  • 4 C of canola oil (keep the oil cold until ready to use, it makes the process easier)
  • 1/4 C of lemon juice

Add garlic and salt to a blender or food processor. Blend garlic until a bulky paste forms- you may need to pause the blender during this to scrape down the sides.  While blending, add 1 T of the lemon juice.  Blend until juice is completely incorporated.  While blender is on, add no more than a 1/2 C of the oil as slow and steady as you can.  Let the garlic blend until the oil is completely incorporated.  Repeat with 1 T of lemon juice followed by 1/2 C of oil until everything is completely combined and toum has a thick consistency.  Season with salt to taste.  The slower the oil is added, the better the outcome- this sauce can easily break if the oil is added too quickly.

Plating:

Toast a slice of French boule or country bread in melted butter in a cast iron pan.  Spread a thick layer of toum on bread.  Top with slices of heirloom tomato, minced chive (or any herb), flake salt and cracked pepper.