Oven Dried Tomato, Olive Tapenade and Garlic Aioli Crostini
- Olive Tapenade:
- 2 cups black olives pitted (kalamata)
- 2 cloves garlic
- 1 tbsp fresh rosemary
- ½ cup olive oil
- ¼ cup lemon juice
- Pepper to taste
1/2 cup olive oil
- 1-2 roma tomatoes
- Garlic Aioli
8 garlic cloves, green germ removed
1 teaspoon sea salt
2 tablespoons Dijon-style mustard
2 large egg yolks
1 to 1-1/4 cups (250-325ml) light, fruity olive oil
1 tablespoon (15ml) warm water
4-1/2 teaspoons (22ml) freshly squeezed lemon juice
- In a food processor, combine the olives, garlic, lemon juice, rosemary, and a pinch of black pepper. Blend until the ingredients are roughly chopped. With the machine running, slowly stream in the oil and continue processing until a coarse paste is formed.
- Serve immediately or refrigerate for 1 hour to allow flavors to further develop.
Crostini and Tomato
- To prepare, thinly slice a baguette and spread the slices in an even layer on a baking sheet. Brush the bread lightly with olive oil and bake at 325°F, turning as needed, until the bread is completely dry and lightly browned, about 30 minutes total.
- Thinly slice tomatoes and place on a parchment lined cookie sheet. Sprinkle with the seasoning mixture and bake at 375 F until dehydrated (dried). About 15-20 minutes.
- Make a paste of the garlic and salt in a mortar and pestle, by working the pestle around slowly, always in the same direction, in the mortar. If you don’t have a mortar and pestle, either finely mince the garlic with the salt, transfer it to a medium-sized bowl and press on it with a wooden spoon until it makes a rough paste, or simply mince the garlic and salt together in a food processor.
- If you used a food processor to mince the garlic and salt together, transfer the mixture to a medium-sized bowl. Whisk in the mustard, then the egg yolks until blended with the garlic and salt then, using either the mortar or a whisk, add 1/4 cup (60ml) of the oil very slowly in a fine, fine stream, until the mixture becomes thick. Don’t add the oil too quickly or the mixture will not emulsify.
- Add the lemon juice and the water to the olive oil and garlic mixture, then add the remaining oil very, very slowly, whisking or turning the pestle constantly. The aïoli will gradually thicken to the consistency of a light mayonnaise. If it becomes very thick, like a commercial mayonnaise, add additional warm water, a teaspoon at a time, until it is the consistency you like. Generally, however, you shouldn’t need to add any additional water.
- Taste for seasoning, and adjust with salt if necessary. Aïoli will keep for several days in the refrigerator, in an airtight container, but it is best served within 24 hours of being mad