Parmesan Aioli On Grilled Country Bread |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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This is a recipe printed in NEW YORK magazine. OMG!!! aptly describes this to a T! You may want to consider serving this with just a salad as you may not leave room for dinner. It is that good! Ingredients:
3 lrg. garlic cloves |
pinch of salt |
1 lrg. egg |
2t. champagne vinegar |
1c. corn oil |
6-oz. parmigiano-reggiano |
2t. fresh parsley; finely chopped |
1t. black pepper; freshly ground |
1 loaf country bread (white & peasanty); not pre-sliced |
Directions:
1. PREP TIME: (at least 24 hours prior to serving)
2. Mince garlic cloves in a food processor.
3. Add egg, salt & vinegar.
4. Process mixture for a few seconds; then add oil in a very, very slow stream.
5. Process until the mixture thickens to the consistency of mayonnaise.
6. Transfer the aioli to a bowl & stir in the cheese, parsley & pepper.
7. Cover the aioli & refrigerate for 24 hours to marry the flavors & soften the impact of the garlic.
8. ASSEMBLY:
9. Preheat the broiler.
10. Slice bread into the piece size that you wish to serve.
11. Toast or grill bread briefly on both sides.
12. Slather the aioli on the grilled bread & broil until golden & bubbly. Serve immediately.
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