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

Martha Stewart Living, February 2011

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Recipe Summary

Yield:
Makes about 2 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Cook's Notes

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

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