Aioli Crostini Recipes

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.

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.).

Steps:

• Melt the butter in a large saute pan over medium-high heat. Add the shallots and cook until translucent, about 3 minutes. Add the shrimp and saute until cooked through, about 3 minutes. Add the chives and lemon juice, and season with salt and pepper. Place a spoonful of the Bouillabaisse Sauce on a plate. Place a piece of baguette on top of the sauce, and then a large spoonful of the cooked shrimp. Top with the Bouillabaisse Relish. Finish with a spoonful of the Saffron Aioli.
• Heat the oil in a large saucepan over medium-high heat. Add the fennel, onions and garlic and cook, stirring frequently to prevent sticking, for about 10 minutes. Then add the tomatoes, peppers and thyme. Continue to cook and stir for 8 minutes. Add the white wine and cook until it has reduced by half. Then add the fish stock. Increase the heat and bring to a boil. Add the fish and decrease the heat to a simmer. Cook for 5 minutes. Add the basil and Espelette, then turn off the heat and let cool slightly. Place the sauce into a blender and blend until smooth. Season with salt and pepper.
• Heat the olive oil in a small skillet over medium heat and saute the carrot, celery, fennel and onions until soft, about 5 minutes. Add the basil. Season with salt and pepper.
• In small saucepan, heat the saffron threads and 1 tablespoon water to a boil and set aside to cool. Put the garlic in a small bowl with the egg and some pepper and whisk until combined. Slowly whisk in the olive oil, in drops at first and increasing the amount added as the sauce thickens. Add the lemon juice, saffron water and season with salt and pepper.

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.