New This Month

Parsley-Aioli Crostini

Serve these crostini alongside our Black Bass Bouillabaisse with Trofie Pasta.

  • Yield: Makes about 2 dozen

Source: Martha Stewart Living, February 2011


  • 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


  1. 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.

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