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
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In a small bowl, whisk the mayonnaise, Dijon mustard, lemon juice, red wine vinegar, garlic powder, dried oregano, salt, and pepper. Set aside.
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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.
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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.
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Drizzle a little aioli on top of the toasts and season with salt and pepper to taste. Enjoy!
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