Recipe

Parmesan Aioli On Grilled Country Bread Recipe

	Hottamale / All my dishes 1 year, 6 months ago This is a recipe printed in NEW YORK magazine. OMG!!! aptly describes this to a T! You may want to consider serving this with just a salad as you may not leave room for dinner. It is that good! Prep:1440m Cook:10m Servings:6	Hottamale
	parmesan cheese garlic appetizer garlic bread parmigianoreggiano

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Ingredients

3 lrg. garlic cloves

pinch of salt

1 lrg. egg

2T. champagne vinegar

1c. corn oil

6-oz. Parmigiano-Reggiano

2T. fresh parsley; finely chopped

1T. black pepper; freshly ground

1 loaf country bread (white & peasanty); not pre-sliced

Directions

PREP TIME: (at least 24 hours prior to serving)

Mince garlic cloves in a food processor.

Add egg, salt & vinegar.

Process mixture for a few seconds; then add oil in a very, very slow stream.

Process until the mixture thickens to the consistency of mayonnaise.

Transfer the aioli to a bowl & stir in the cheese, parsley & pepper.

Cover the aioli & refrigerate for 24 hours to marry the flavors & soften the impact of the garlic.

ASSEMBLY:

Preheat the broiler.

Slice bread into the piece size that you wish to serve.

Toast or grill bread briefly on both sides.

Slather the aioli on the grilled bread & broil until golden & bubbly. Serve immediately.

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Comments

lpg 1 year, 6 months ago said:
Mmm, looks good. Though I like the aioli best right when it is made and the garlic is still sharp. I went to a tapas bar in San Francisco a couple of months ago (Cesar) that serves very thin and crispy strips of fried potatoes, with fried rosemary and sage leaves and an aioli dipping sauce. Delicious and addictive!

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