Aioli Crostini

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“From Emeril's New Orleans Cooking. This is made with roasted garlic, how can you top that?”
READY IN:
50mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. ROASTED GARLIC:( make first).
  2. Preheat oven to 400ºF.
  3. On a sheet of aluminum foil place all garlic/shallots or both and sprinkle with oil and seasonings.
  4. Fold the edges of the foil together to form a bag and roast until tender, about 40 minutes.
  5. Use immediatley, or refrigerate in a little olive oil in an airtight container for 2-3 days.
  6. CROSTINI:
  7. In the bowl of a food processor, combine garlic, egg, salt and pepper.
  8. Turn on the machine and slowly stream in the oil.
  9. Continue to process until the mixture is throughly emulsified; stopping once to scrape down the sides of the bowl.
  10. Makes about 2/3 cup of aioli.
  11. Place the bread slices in a single layer on a baking sheet with about 1 tablespoon of the aioli.
  12. Bake until just golden, for about 2-3 minutes.
  13. Watch them carefully so that they don't burn.
  14. Sprinkle with chopped parsley, as garnish.

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