Food & Cooking Recipes Appetizers Finger Food Recipes Parsley-Aioli Crostini Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 2 dozen Serve these crostini alongside our Black Bass Bouillabaisse with Trofie Pasta. Ingredients 1 medium baguette 2 large egg yolks 4 garlic cloves 1 tablespoon plus 1 teaspoon fresh lemon juice ⅔ cup extra-virgin olive oil ½ cup chopped fresh flat-leaf parsley Coarse salt and freshly ground pepper Directions 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. Rate it Print