GARLIC AIOLI
with Crostini
Makes about 1 1/2 cups
www.georgehirschliving.com
From George Hirsch Living it UP! TV Series
A strong flavored garlic mayonnaise from the Provence
region of southern France. Traditionally the mayonnaise is
made from scratch with egg yolks. I prefer this version, as
it is safer and faster to make.
Crostini, meaning “little toasts” in Italian, crostini are
small, thin slices of toasted bread, which are usually
brushed with olive oil-excellent spread with Aioli.
3/4 cup mayonnaise
1 Tablespoon Dijon mustard
1 head caramelized garlic
1/4 cup olive oil
Juice of 1/2 lemon
1/4 cup basil
For the Crostini:
1 loaf Italian bread
Olive oil for brushing toasts.
Puree the garlic in the bottom of a small bowl. Add
mustard, mayonnaise and stir in olive oil. Add lemon juice
and basil. Cover and refrigerate for at least one hour.
Slice Italian bread into small pieces, toast and brush
toast with olive oil. Spread a generous amount of Aioli on
toasts.
Serve aioli and crostini with your favorite vegetables and
seafood.