Parsley-Aioli Crostini

2 dozen

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


  • 1 medium baguette

  • 2 large egg yolks

  • 4 garlic cloves

  • 1 tablespoon plus 1 teaspoon fresh lemon juice

  • cup extra-virgin olive oil

  • ½ 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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