Bacon and Tomatoes

I could not survive without bacon and tomatoes.  Actually, it is the bacon that I am hooked on.  In the summer I dream of BLT sandwiches.  I never make them.  It always seems like to much trouble.  How is the worlds simplest sandwich too much trouble?  When you are running around stopping to assemble a sandwich for yourself just does not fit into my day.  Yet, the idea of a BLT pulses and resonates in my thoughts and surfaces in the development of our dishes.  Yesterday, we were working on a cheese course.  We had a beautiful cheese Hyku, from Goats Leap dairy.  It has a bloomed rind with a molten interior.  In order to highlight the decadent cheese we opted to crust tomatoes with our smoked toast (here I combine the flavor of bacon with the toast and still allow the cheese to shine).  To accompany the cheese I looked for some spice and acidity.  We used our calamansi lime mustard fruit to balance the richness.  I know, we did not incorporate lettuce;  lettuce is optional.  Instead we added a dusting of mahleb which has a nutty bitterness similar to romaine lettuce hearts, but without the green.