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Peak Summer Heirloom Tomato Toast: Hot Girl Toast

August 23, 2021

We’re calling this one the Hot Girl Toast because hot girls eat tinned fish! However, this toast is completely gender inclusive.

So, do you HAVE to use tinned fish here? Technically no. A simple aioli tomato toast combo is with out a doubt busting. BUT, I encourage you to try with tinned fish. 1) You might like it and 2) you’ll look really cool and sophisticated.

Do you need to make homemade aioli just for a piece of toast? Yes, I’m afraid you do. However, if this is a task beyond your means, feel free to doctor up some Hellman’s Mayo with grated garlic and a splash of lemon juice.

Please note how thick my slice of tomato is here. She’s not messing around!!!!

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I believe in happy & whole food that’s equally as fun to make as it is to eat.

Wishbone Kitchen

Hot Girl Toast

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Ingredients

  • 1 slice toasted sourdough
  • 1 heirloom tomato sliced
  • tinned fish of your choosing technically optional
  • fresh chopped parsley or chives
  • olive oil to garnish
  • flaky salt and black pepper
For the Aioli
  • 2 egg yolks
  • 2 tbsp dijon mustard
  • 2 cloves garlic grated
  • ½ cup vegetable oil
  • ½ cup olive oil
  • 1 tsp kosher salt
  • 1 lemon juiced
  • 1 tsp distilled white vinegar to taste

Instructions

Make the Aioli
  1. In a food processor or blender, add the egg yolks, dijon mustard, garlic, salt, and a splash of oil. Process until combined. While the food processor is still running, SLOWLY stream in the oil. Stop and scrape the sides and bottom as needed.
  2. Once all of the oil is added, your mixture should be thick like Hellman's mayo. Add 2 tbsp of lemon juice and pulse to combine. Taste your aioli and add more salt, lemon juice or a splash of white distilled vinegar until the aioli is nicely seasoned and tangy. Transfer to an air tight container and transfer to the fridge until you're ready to use.
Make Toast
  1. Slice your tomato and salt the slices. Arrange them on a paper towel lined plate and allow the excess moisture to drain for 5 – 10 minutes.
  2. Spread a generous layer of aioli on your toasted bread. Top with your tinned fish if using. Top with sliced tomato and chopped herbs.
  3. Finish with a drizzle of extra virgin olive oil, flaky salt and black pepper.

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