Ingredients
Aioli
1/2 cup mayonnaise
3 tablespoons Dijon mustar
1 tablespoon lemon juice
1 tablespoon red wine vinegar
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
Toasts
1/2 loaf of BF Rustic White bread, sliced 1/2” thick
1/2 pound green beans, trimmed, blanched & chilled
3 hard boiled eggs, peeled & sliced
2 large Heirloom tomatoes, sliced
1/4 cup Kalamata olives, sliced
1/4 cup red onion, thinly sliced
1 tin Fishwife Sardines with Preserved Lemon
Directions
-
In a small bowl, whisk the mayonnaise, Dijon mustard, lemon juice, red wine vinegar, garlic powder, dried oregano, salt, and pepper. Set aside.
-
Preheat the oven to 375° and line two baking sheets with parchment paper. Arrange the bread slices on the baking sheets and bake for 7–10 minutes until lightly golden and crispy.
-
Remove the baking sheets from the oven and set aside. When bread slices are cool enough to handle, top with a thin spread of the aioli then layer the remaining ingredients to your preference.
-
Drizzle a little aioli on top of the toasts and season with salt and pepper to taste. Enjoy!
- Tags
- Recipes
More Seasonal Recipes
browse all recipes
Czechoslovakian Bar Cookies
My grandmother lived in Bratislava, Czechoslovakia in the early 1900's. She was an excellent baker and was hired by a group of priests to come to their church in Austria and bake for them once a week.
- Recipes
- Community Cookbook
Traditional Latkes
Celebrate the Festival of Lights by enjoying traditional fried foods like this recipe for Latkes.
- Recipes
Beet + Sweet Potato Latke With Horseradish Sour Cream Caviar
This holiday classic is packed with flavors worth celebrating.
- Recipes