| Kalamata olive bread |
| Tomatoes, sliced |
| ⅓ cup | Lemon juice |
| ⅔ cup | Canola oil |
| 1 teaspoon | Salt |
| 1 teaspoon | Dijon mustard |
| 2 cloves | Garlic, sliced and slightly crushed |
|
Place slices of tomatoes and slices of Humboldt Fog on the olive bread. In a small bowl, mix together remaining ingredients and drizzle over tomatoes. |
