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CROSTINI
1/2 cup roasted Garlic
1 large Egg
1/2 teaspoon Salt
Fresh ground Black Pepper
1/2 cup Olive Oil
Parsley, chopped fine for garnish (optional)
12 slices crusty Italian Bread (about 2-inch -3-inch)
ROASTED GARLIC
24 peeled Shallots or Garlic Cloves
1 teaspoon Olive Oil
2 teaspoons Salt
Fresh ground Black Pepper
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ROASTED GARLIC:( make first)- Preheat oven to 400ºF. On a sheet of aluminum foil place all garlic/shallots or both and sprinkle with oil and seasonings. Fold the edges of the foil together to form a bag and roast until tender, about 40 minutes. Use immediatley, or refrigerate in a little olive oil in an airtight container for 2-3 days. CROSTINI:- In the bowl of a food processor, combine garlic, egg, salt and pepper. Turn on the machine and slowly stream in the oil. Continue to process until the mixture is throughly emulsified; stopping once to scrape down the sides of the bowl. Makes about 2/3 cup of aioli. Place the bread slices in a single layer on a baking sheet with about 1 tablespoon of the aioli. Bake until just golden, for about 2-3 minutes. Watch them carefully so that they don't burn. Sprinkle with chopped parsley, as garnish.
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