Open faced sandwiches with homemade garlic aioli are both simple and elegant. Topped with smoked salmon or prosciutto, they are perfect for a casual party, lunch or light supper.
Garnishes such as steamed asparagusdill sprigs, lemons curls, capers
Garlic Aioli
1garlic clovechopped
1large egg(pasteurized per the FDA)
1Tablespoonfreshly squeezed lemon juice
1Tablespoonchopped fresh parsley or 1 t chopped fresh chives
1/2teaspoonsalt
dash freshly ground black pepper
1/4cupextra virgin olive oil
1/4cupavocado oilor another lighter oil like canola
Instructions
To prepare aioli, combine ingredients in a jar that is just wide enough to fit an immersion blender (a wide-mouthed pint canning jar works well). Blend, starting at the bottom of the jar, then moving up as mixture combines and changes color. Continue to process until the mixture has formed a thick emulsion. Refrigerate.
Thinly slice the French bread on a diagonal and toast slices on one or both sides. Spread with garlic aioli, then layer with salmon or prosciutto, then top with your choice of garnishes. Serve immediately or cover and refrigerate briefly.
Any leftover aioli should be refrigerated and used within a few days.
Notes
To prepare aioli in a conventional blender, combine the garlic, egg, lemon juice, parsley, salt and pepper in a food processor or blender and puree. Add the oil in a slow stream (this is important for it to emulsify properly). Continue to process until the mixture has formed a thick emulsion. Refrigerate.
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.