Ingredients

Pickled Chanterelles
2               cups 500 mL) water

1               cup (250 mL) white vinegar

½              cup (125 mL) white sugar

2               tbsp (30 mL) kosher salt

1               bay leaf

1               tsp (5 mL) black peppercorns

1               cup (250 mL) chanterelles, cleaned

Toast
                 sourdough bread, sliced 

1               large or 2 small green tomato

1               small ripe tomato

3               garlic cloves

                 oil for frying

¼              cup (60 mL) mayonnaise

¼              cup(60 mL) fresh basil, chopped

½             cup (125 mL) all-purpose flour

2               eggs

½             cup (125 mL) panko

½             cup (125 mL) breadcrumbs

½             cup (125 mL) canola oil

Directions

Toast
Slice the green tomatoes ¼ inch thick (or the depth of your pinky finger). Set up the breading station. You will need 3 bowls for the flour, beaten eggs, and panko/breadcrumbs. Start by covering the green tomatoes in flour. Next, dip in eggs. Then coat in panko/breadcrumbs. Set aside.

Add ¼ cup of canola oil or other neutral oil in a small saucepan. Add garlic cloves and simmer on low for 15 minutes or until soft and golden. Strain oil. (Keep the infused oil for a salad dressing). Add chopped basil into the mayonnaise and fold in.

Grate the fresh ripe tomato on a box grater.

Assemble toast: Toast your sourdough. Fry the green tomatoes in a frying pan with ¼ cup of oil for 1 minute per side until golden. Spread the confit garlic on sourdough toast, then spread the grated tomato on top. Add fried green tomatoes and a dollop of basil mayonnaise.

Place pickled chanterelles on top and enjoy.