8 Cloves of Garlic
2 Cloves of Black Garlic
Butter to taste
Salt and pepper to taste
4 Slices of White Bread
half-lemon juice and zest
200g grated cheese (I usually use cow mozzarella, but parmesan works wonderfully)
About 3cm of leek, coarsely chopped
peel the white garlic and place it in a mini-tray made of foil (it just needs to be large enough to hold the garlic and not let the butter drip away
place enough butter in the mini-tray to your taste, I recommend not to drench the garlic in too much butter, just put in enough for it to melt and cook the garlic
Add salt and pepper to taste, I usually make it a bit salty, so that I won't need to add anymore salt afterwards
Cut the tomatoes in half from top to bottom, wash and remove the seeds. Dry it as best as you can and sprinkle salt.
Place it into the smoker for about an hour or so (at about 115 C is fine)
Along with the garlic, I start grilling the tomatoes, cut side down (skin side up), so they start grilling on the inside.
After the white garlic is done, mix the smoked garlic on a bowl, along with the black garlic, lemon juice and zest, mayonnaise and blend them with a hand blender.
Add in the leek and half the cheese.
Remove the tomatoes from the grill, stuff them with the garlic cream and top it with the remaining grated cheese.
Spread the garlic cream on the bread slices, and top them with the grated cheese as well
Put the tomatoes and the bread back on the grill and leave it to cook for about 30 to 45min at 115 C. It really will depend on your preference for the bread... if you like it crunchier, let it for longer, if you like it softer, pay close attention to it as it goes real fast...
Enjoy youself a nice side dish