Best Parsley Aioli Crostini Recipes

Crostini With Mushrooms and Aioli image

Provided by StreetChef

Categories < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

4 -5 ounces mushrooms, stems removed and sliced thin
3 tablespoons extra virgin olive oil
1 pinch sea salt
1 tablespoon sherry wine
1/4 cup garlic aioli (garlic mayonaisse) or 1/4 cup caesar mayonnaise
crostini
1 large garlic clove, chopped
2 tablespoons chopped fresh flat-leaf parsley
1 1/2 teaspoons anchovy paste
1 teaspoon Dijon mustard
1 1/2 tablespoons fresh lemon juice
1/2 cup good mayonnaise

Steps:

Heat the 1 tablespoons olive oil in a pan that has a cover.
When the oil is hot, add the mushrooms, salt and sherry. Cover, and lower heat.
Cook until liquid is released from the mushrooms, about 10 minutes. Drain and set aside.
To make crostini slice baquette into 1/4" slices, brush slices with olive oil and bake in 375 deg. oven for 8 - 10 minutes.
Caesar Mayo/Dressing:.
Place the garlic and parsley in the bowl of a food processor fitted with a steel blade and process until minced. Add the anchovy paste, mustard, lemon juice, and mayonnaise and process again to make a smooth dressing. (Refrigerate the Caesar dressing if not using it immediately.).
Spread with alioli and top with mushrooms.
Broil for about 30 seconds or until alioli starts to bubble. (Note: I used the caesar dressing and skipped the broiling step (it was really good but I still want to try the alioli.).

Nutrition Facts : Calories 236.4, Fat 20.4, SaturatedFat 2.9, Cholesterol 10.2, Sodium 482, Carbohydrate 9.4, Fiber 0.4, Sugar 2.7, Protein 2.2

Heirloom Tomato Tartines with Garlic-Parsley Aioli image

Provided by Greg Lofts

Time 15m

Yield Makes 4

Number Of Ingredients 10

1/3 cup mayonnaise
2 teaspoons Dijon mustard
1/2 teaspoon minced garlic
Kosher salt and freshly ground pepper
1/4 cup finely chopped fresh parsley leaves
1/2 teaspoon finely grated lemon zest, plus 1 tablespoon fresh juice
4 thick slices brioche, lightly toasted
1 large heirloom or beefsteak tomato, cored and cut into 4 thick slices
Flaky sea salt, such as Jacobsen, and pea shoots or sprouts (optional), for serving
Extra-virgin olive oil, for drizzling

Steps:

In a bowl, stir together mayonnaise and Dijon. Sprinkle garlic with a pinch of kosher salt; mash to a paste with the side of a chef's knife. Stir into mayonnaise mixture, with parsley and lemon zest and juice; season with kosher salt and pepper.
Divide aioli evenly among toasted bread slices, spreading to edges. Top each with a slice of tomato; season with flaky salt and pepper. Top with pea shoots, lightly drizzle with oil, and season with more flaky salt; serve.