Hot Honey-Cured Egg Yolk Bruschetta

Ingredients:

• 4 egg yolks
• 4 tablespoons Savanna Bee Company Hot Honey
• 1 plum or Roma tomato
• 2 tablespoons Buona Cucina Sicilian Lemon White Balsamic Vinegar
• Buona Cucina Black Garlic Salt, to taste
• Buona Cucina Tuscany Herb Seasoning, to taste
• 2 tablespoons Buona Cucina Olive Wood Smoked Oil
• 4 slices Italian bread

Directions:

1. Separate the egg yolks from the whites.
2. Place the egg yolks in an airtight container and cover them with Savanna Bee Company Hot Honey. Seal the container, refrigerate, and allow to cure for 5 days.
3. Slice the tomato into thick slices and marinate them in Sicilian lemon white balsamic vinegar.
4. In a small bowl, mix Buona Cucina Tuscany Herb Seasoning and Buona Cucina Olive Wood Smoked Oil together.
5. Slice the Italian bread into thin pieces and toast them in the oven until lightly golden.
6. Once toasted, spread the hot honey-cured egg yolk on each slice of bread.
7. Top each slice with marinated tomato slices.
8. Drizzle the Tuscany herb wood smoked olive oil mixture over the tomato slices.
9. Sprinkle with Buona Cucina Black Garlic Salt to taste.
10. Serve and enjoy your delicious Hot Honey-Cured Egg Yolk Bruschetta!
    Recipe by Chef Eric Longley