This bruschetta is Italian meets Lebanese (like us). A traditional tomato bruschetta perked up with a Lebanese garlic paste called Toum. This is a fantastic starter or snack for garlic fans.
4 thick slices of sourdough bread
2 heirloom tomatoes, thinly sliced
5 garlic cloves, peeled
1/4 cup of light olive oil
1 teaspoon of salt
Pepper to taste
Micro leeks or cress for decoration (optional)
Toast the slices of bread and set aside.
Put in the garlic cloves with the salt in a small blender or mortar and pestle.
Pulse the garlic into a paste, while occasionally scraping the sides of the bowl.
Add the oil slowly in a steady stream until smooth and emulsified.
Then, slowly add the lemon juice until mixed thoroughly.
Spread the garlic paste, in a very thin layer, onto the toast.
Lay the tomato slices on top.
Sprinkle with olive oil and a grinding of pepper.
Garnish with the micro leeks or cress.