Right around late August is the best time to make heirloom tomato toast in my opinion. As a professional chef of more than 30 years, I've learned that picking products at their peak of ripeness really depends on where you live, but for heirloom tomatoes it’s almost always in the fall.
Almost as much of a fad as the ubiquitous avocado toast in Southern Cali, heirloom tomato toast with mayonnaise has not only been a 100-year fad in the American south, but a seasonal staple. I know because I lived many years down south and became a tomato toast specialist. The relatively new avocado toast may want to think about getting together with the old-school heirloom tomato toast of the south.
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This time I got these garden-grown heirloom 'maters together with some locally grown Washington state hemp greens from America's first licensed hemp farm growing hemp as a salad green. I'm very proud to be involved with the farm that put the first licensed hemp greens on the American market for chefs, restaurants, and juice bars to utilize. The farm is owned by a close friend and has these protein dense hemp greens ready to ship around the country at a moment's notice to satisfy all your tomato toast needs.
I sprinkle the sliced heirloom tomatoes with some local sea salt flakes from Oregon and a few green coriander seeds from my garden. I then slather the toasted sourdough with smoky bacon fat mayonnaise — in true heirloom tomato toast fashion that is. The bacon fat mayo is super simple and downright stupid good. Try it on your favorite tomato and mayo sandwich next heirloom tomato season.
Recipe: Heirloom Tomato, Hemp Leaf + Smoky Bacon Fat Mayo Toasts
PREP TIME: 15 minutes
WAIT TIME: 20 minutes
YIELD: 5 toasts
TOTAL THC/CBD: Depends on the potency of the products used
STATUS: Downright delicious
- Medium stainless-steel mixing bowl
- Chef's knife
- Cutting board
- Food processor
- Serrated knife
- Serving platter or plates
Smoky Bacon Fat Mayo
- ½ cup of cannabis-infused Applewood smoked bacon fat (at room temp)
- 1 Tbsp chipotle adobo (contents of can pureed until smooth)
- 1½ cups of mayonnaise
- 6 drops cannabis THC sriracha
- 2 drops of limonene
- ½ cup bacon bits (very small and crispy)
- 5 slices artisan sourdough bread (¾-inch thick)
- 3-4 medium heirloom tomatoes of your choice
- ½ cup (up to 1 cup) smoky bacon fat mayo
- 1½ cup fresh young cannabis or hemp leaves
- 1 Tbsp sea salt flakes
- 1 tsp fresh cracked pepper
- 2 tsp fresh green coriander seeds
For the mayo:
- Put all the ingredients in the bowl of a food processor and mix well.
- Add a ¼ cup of super crispy bacon bits to the mayo. Mix well.
- Place the mayo into an airtight container and refrigerate.
- Use liberally.
To assemble the toasts:
- Toast the bread slices to your liking.
- Slice the heirloom tomatoes as thick as you'd like them. Slather each piece of the toasted sourdough bread with as much smoky bacon fat mayo as you'd like.
- Sprinkle a nice amount of hemp greens on each toast.
- Top the greens with three or four various sized tomato slices on each toast.
- Season each toast with salt and pepper.
- Garnish each toast with a sprinkle of fresh green coriander seeds.
- Serve and enjoy with udder delight!
More recipes from Chef Sebastian Carosi: