Parsley Aioli Crostini Recipes

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PARSLEY AIOLI



Parsley Aioli image

Serve the aioli with our Flash Fried Squid. This recipe has been adapted from "Tom Douglas' Seattle Kitchen" by Tom Douglas with Denis Kelly, Shelley Lance, and Duskie Estes. Copyright 2001 by Tom Douglas. Reprinted by permission of William Morrow & Co., Inc.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Egg Recipes

Yield Makes 1 cup

Number Of Ingredients 11

1 large egg yolk
1 tablespoon freshly squeezed lemon juice
1 tablespoon Dijon mustard
1 tablespoon red-wine vinegar
1 teaspoon chopped garlic
1 cup olive oil
1 tablespoon finely chopped fresh flat-leaf parsley
1/2 teaspoon finely chopped fresh sage
1/2 teaspoon finely chopped fresh rosemary
1/2 teaspoon finely chopped fresh thyme
Coarse salt and freshly ground pepper

Steps:

  • In a food processor fitted with the steel blade, combine the egg yolk, lemon juice, mustard, vinegar, and garlic. With the machine running, slowly pour the olive oil in a slow, steady stream through the feed tube. The mixture will emulsify into a mayonnaise. Add the herbs, and process to combine. Season with salt and pepper. Remove the aioli to a small bowl, cover, and keep refrigerated.

PARSLEY-AIOLI CROSTINI



Parsley-Aioli Crostini image

Serve these crostini alongside our Black Bass Bouillabaisse with Trofie Pasta.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Yield Makes about 2 dozen

Number Of Ingredients 7

1 medium baguette
2 large egg yolks
4 garlic cloves
1 tablespoon plus 1 teaspoon fresh lemon juice
2/3 cup extra-virgin olive oil
1/2 cup chopped fresh flat-leaf parsley
Coarse salt and freshly ground pepper

Steps:

  • Slice baguette crosswise 1/2 inch thick, and toast on a rimmed baking sheet in a 375 degree oven. Meanwhile, place egg yolks, garlic, and lemon juice in a food processor. Add olive oil in a slow and steady stream, and pulse to emulsify. Add parsley, and season with salt and pepper. Pulse about 5 times to combine. Spread aioli onto toasted baguette slices.

CROSTINI WITH MUSHROOMS AND AIOLI



Crostini With Mushrooms and Aioli image

Make and share this Crostini With Mushrooms and Aioli recipe from Food.com.

Provided by StreetChef

Categories     < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

4 -5 ounces mushrooms, stems removed and sliced thin
3 tablespoons extra virgin olive oil
1 pinch sea salt
1 tablespoon sherry wine
1/4 cup garlic aioli (garlic mayonaisse) or 1/4 cup caesar mayonnaise
crostini
1 large garlic clove, chopped
2 tablespoons chopped fresh flat-leaf parsley
1 1/2 teaspoons anchovy paste
1 teaspoon Dijon mustard
1 1/2 tablespoons fresh lemon juice
1/2 cup good mayonnaise

Steps:

  • Heat the 1 tablespoons olive oil in a pan that has a cover.
  • When the oil is hot, add the mushrooms, salt and sherry. Cover, and lower heat.
  • Cook until liquid is released from the mushrooms, about 10 minutes. Drain and set aside.
  • To make crostini slice baquette into 1/4" slices, brush slices with olive oil and bake in 375 deg. oven for 8 - 10 minutes.
  • Caesar Mayo/Dressing:.
  • Place the garlic and parsley in the bowl of a food processor fitted with a steel blade and process until minced. Add the anchovy paste, mustard, lemon juice, and mayonnaise and process again to make a smooth dressing. (Refrigerate the Caesar dressing if not using it immediately.).
  • Spread with alioli and top with mushrooms.
  • Broil for about 30 seconds or until alioli starts to bubble. (Note: I used the caesar dressing and skipped the broiling step (it was really good but I still want to try the alioli.).

Nutrition Facts : Calories 236.4, Fat 20.4, SaturatedFat 2.9, Cholesterol 10.2, Sodium 482, Carbohydrate 9.4, Fiber 0.4, Sugar 2.7, Protein 2.2

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