You begin by grinding lapsang souchong tea with coarse salt in a spice grinder. It results in a smoky-flavored salt accented with the floral qualities of the tea. This salt was sprinkled on tomato slices before they were roasted. I had just received some tomatoes from our CSA, and I bought some extras at the farmers’ market. This happened two weeks ago, and at that point, our local tomatoes were of the greenhouse variety. They were good candidates for roasting to concentrate their flavors. While the tomato slices roasted, white beans, toasted walnuts, minced garlic, more ground lapsang souchong tea, and some of the tea salt were pureed together in the food processor. Olive oil was drizzled in until the puree was smooth. Last, olive bread was sliced and toasted. I cut the bread to about the size of each slice of tomato. The bread was topped with the white bean puree, then a slice of tomato, and chopped chives.
These tea toasts were so simple to prepare, and the result was a delightful and unique flavor experience. The lapsang souchong salt is just smoky enough without being overbearing as some smoked salts can be. It combined perfectly with the white bean and walnut spread, and the roasted tomatoes on top. I love now having the idea of this tea and this salt for adding a hint of smokiness in my bag of tricks, and I look forward to using tea in even more new and different ways.
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