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.
- 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.
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.