Crisp sourdough toasted in garlic oil and layered with soft garlic confit, Japanese mayo, and grated tomato seasoned with jalapeño. Finished with chives, flaky salt, and a drizzle of olive oil.
0 Make the Garlic Confit: Preheat the oven to 275°F (135°C). Place the garlic cloves in a small baking dish and pour the olive oil over them. Cover with foil and bake for 60 to 80 minutes, until the cloves are soft and lightly golden.
6 Store the Leftover Garlic: Refrigerate the remaining garlic cloves in their oil in an airtight container for up to 4 days.
1 Grate the Tomatoes: Grate the cut sides of the tomatoes on the large holes of a box grater and discard the skins. Transfer the grated tomato to a fine mesh strainer set over a bowl and let the excess liquid drain.
2 Season the Tomato: Transfer the tomato pulp to a mixing bowl. Grate the outer flesh of the jalapeño over the tomato with a microplane, stopping before the seeds. Add a pinch of flaky salt, the MSG, a small drizzle of olive oil, and black pepper. Stir to combine.
3 Toast the Bread: Preheat a large skillet over medium heat. Brush the bread slices with the garlic oil and toast until golden on both sides.
4 Assemble: Spread one garlic clove onto each slice of toast. Spread with Japanese mayo and top with the seasoned tomato. Finish with chives, flaky salt, black pepper, and a drizzle of olive oil.
