Rinse the basil leaves and pat them dry with kitchen paper. Place the leaves in a blender with the oil and blend for a couple of minutes, until the oil is green and has a smooth consistency. Watch how Adam makes herb mayonnaise in the video below.
Heat the oil to approx. 160 degrees. Slice the garlic cloves crosswise into paper-thin slices (approx. 1 mm) using a mandoline. Heat the oil in a small frying pan and fry the garlic slices until they are lightly golden – they must not turn dark brown. Remove them from the oil with a slotted spoon and place them on kitchen paper to cool. Finally, sprinkle with fine salt.
Spread the basil mayonnaise onto the rye bread. Slice or chop the tomatoes and arrange them on the rye bread.
Pipe (using a piping bag if you like) small dollops of the basil mayonnaise onto some of the tomatoes and scatter the fried garlic on top. Finish with flowers or herbs on top
