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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 12 |
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From Emeril's New Orleans Cooking. This is made with roasted garlic, how can you top that? Ingredients:
1/2 cup roasted garlic |
1 large egg |
1/2 teaspoon salt |
fresh ground black pepper |
1/2 cup olive oil |
parsley, chopped fine for garnish (optional) |
12 slices crusty portuguese bread (about 2-inch -3-inch) or 12 slices italian bread (about 2-inch -3-inch) |
24 peeled shallots or 24 garlic cloves |
1 teaspoon olive oil |
2 teaspoons salt |
fresh ground black pepper |
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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