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Parsley-Aioli Crostini
Recipe Summary
Yield: Makes about 2 dozen
Ingredients
Ingredient Checklist
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
Cook's Notes
Food safety note: The egg yolks in this recipe are not cooked.
Gallery
Parsley-Aioli Crostini
Recipe Summary
Yield: Makes about 2 dozen
Gallery
Parsley-Aioli Crostini
Parsley-Aioli Crostini
Parsley-Aioli Crostini
Recipe Summary
Yield: Makes about 2 dozen
Recipe Summary
Yield: Makes about 2 dozen
Yield: Makes about 2 dozen
Makes about 2 dozen
Ingredients
Ingredients
- 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
Directions
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.
Cook's Notes
Food safety note: The egg yolks in this recipe are not cooked.
Cook’s Notes
Food safety note: The egg yolks in this recipe are not cooked.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Parsley-Aioli Crostini
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Parsley-Aioli Crostini
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
