MARTHASTEWART.COM

Parsley-Aioli Crostini

Serve these crostini alongside our Black Bass Bouillabaisse with Trofie Pasta.
Martha Stewart Living, February 2011
  • Yield Makes about 2 dozen
Add to Shopping List

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

  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 Note

Food safety note: The egg yolks in this recipe are not cooked.

Recipe Reviews

Reviews (0)

Save to your Collections

Sorry for the inconvenience! Saving is temporarily unavailable as we work through a few kinks in our new recipe design (we hope you like it!). Don't worry, your collections are safe and you'll be able to save recipes again very soon.

Review this Recipe

Reviewing recipes is temporarily unavailable as we work through a few kinks in our new recipe design. You'll be able to comment again soon. Sorry for the inconvenience!