PARSLEY-AIOLI CROSTINI

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Parsley-Aioli Crostini image

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

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Yield Makes about 2 dozen

Number Of Ingredients 7

1 medium baguette
2 large egg yolks
4 garlic cloves
1 tablespoon plus 1 teaspoon fresh lemon juice
2/3 cup extra-virgin olive oil
1/2 cup chopped fresh flat-leaf parsley
Coarse salt and freshly ground pepper

Steps:

  • 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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