Parsley Aioli Crostini Recipes

PARSLEY AIOLI

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

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.

AIOLI CROSTINI

Steps:

• 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.

CROSTINI WITH MUSHROOMS AND AIOLI

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.).

CROSTINI

Steps:

• Set the oven to broil at 425 degrees F (220 degrees C).
• In a small saucepan, combine the olive oil, butter and garlic. Set over medium heat, and cook until butter has melted and the mixture starts to bubble. Season with salt and pepper. Remove from the heat.
• Dip each slice of bread into the garlic mixture, turning to coat each side. Place Parmesan cheese on a plate. Press one side of each piece of bread into the cheese, and place cheese side up on a baking sheet.
• Broil on the middle rack of the preheated oven for about 8 minutes, or until golden brown.

GRILLED GARLIC CROSTINI

Steps:

• Mix the olive oil, garlic, salt, and pepper together in a small bowl and brush lightly on both sides of the bread slices. Grill for 15 to 20 seconds on each side, until nicely marked, then remove with tongs and set aside. For broiling, position the rack so the slices are 2 inches from the flame and turn when the crostini starts to blacken at the edges.

PARSLEYED CELERY ROOT FRITTERS AND LEMON AïOLI

Steps:

• Mince garlic and in a bowl stir together aïoli ingredients and salt and pepper to taste. (Aïoli may be made 2 days ahead and chilled, covered.)
• In a bowl whisk together batter ingredients and pepper to taste. With a sharp knife peel celery root and cut crosswise into 1/4-inch-thick slices.
• In a deep large heavy skillet (about 12 inches wide by 3 inches deep) heat 1 inch oil over moderately high heat until a deep-fat thermometer registers 375° F. Working in batches of 3, coat celery root slices in batter, letting excess drip off, and immediately press a parsley sprig into batter on one side of each slice. Carefully drop coated slices, parsley sides up, into oil and fry, turning them once, until golden brown, about 1 minute on each side. Transfer fritters as fried with tongs to brown paper or paper towels to drain. Return oil to 375° F before next batch.
• Serve fritters immediately with aïoli.