Name: Jalapeño Olive Oil Tomato & Cheese Toast
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 Jalapeño Olive Oil, divided

Jalapeño Olive Oil Tomato & Cheese Toast

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 Jalapeño 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.

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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 Jalapeño Olive Oil, divided

Instructions

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 olive oil.

Jalapeño Olive Oil Tomato & Cheese Toast

Ingredients

Instructions

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