Peak Summer Heirloom Tomato Toast: Hot Girl Toast - Wishbone Kitchen

Make the Aioli 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. 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 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. Spread a generous layer of aioli on your toasted bread. Top with your tinned fish if using. Top with sliced tomato and chopped herbs. Finish with a drizzle of extra virgin olive oil, flaky salt and black pepper.