Summer is Jalapeno Olive Oil's Time to Shine!


Summer produce - farmers market sourced or from your back yard farm is to be celebrated.

It is a fleeting and wonderful thing and we should all make the most of it. Tomatoes command a top spot on the list of summer delights simply because a summer-ripened tomato is really the only tomato one should eat. Those poor pale things that show up in our markets at other times of year make you sad. That is not to say I have not occasionally succumbed to the purchase of an out of season tomato - it is a long dry spell without them. All the more reason to make hay and eat tomatoes while the sun shines! Tomato sandwiches are a deeply held personal belief in the South. We are talking white bread, Duke's mayonnaise, tomatoes from the garden, salt, and pepper. The bread comes presliced in a bag from the grocery store and the salt and pepper from a shaker. That's it and there is no wiggle room at all for hardcore believers. So - apologies, because I personally love that sandwich, but I also love olive oil. I especially love the flavor of McEvoy Ranch Jalapeno Olive Oil with summer tomatoes, corn, grilled vegetables, grilled halibut and stuffed fried squash blossoms. Reading a recent food blog and thinking about how to make the most of this high point of summer bounty encouraged experimentation. The results are an expanded view of the tomato sandwich which I will call tomato toast so as not to offend.

Tomato and Cheese Toast on Seeded Bread with McEvoy Ranch Jalapeno Olive Oil

Ingredients 2 slices seeded bread (Della Fattoria Seeded Wheat is a great choice if you live where it is available.) 3 ounces soft-ripened cheese (Brie, Camembert, Brillat Savarin, etc.), divided 1 large or 2 small heirloom tomatoes Sea Salt Flakes (Smoked salt is good here too.) Freshly ground black pepper 2 Tablespoons McEvoy Ranch Jalapeno Olive Oil, divided Directions Slice bread 1/8" thick. Drizzle 1 tablespoon of olive oil on both sides of the bread. Toast bread in a skillet over medium heat. Remove toast from skillet, slice cheese and cover the top of each slice of toast. Slice tomatoes and place on top of the cheese. Sprinkle with Sea Salt Flakes Drizzle with McEvoy Ranch Jalapeno Olive Oil. Ah - Summer! Now - go pour yourself a glass of Bonfiglio Vineyard White Blend and pull up an Adirondack! Enjoy!