Sunday, May 22, 2011

Aioli Asiago Cheese Bread (aka Killer Bread Redux)

When my neighbors Kim and Jim told me that they loved the Killer Bread post and made it three days in a row...I had to re-visit it and try to make a more "natural" version ( no mayo with preservatives). I had the mayo recipe  and added garlic to make an aioli. The proportions are changed a bit, but just as good as the first version.

For the aioli:
1 room temperature egg
2 cloves garlic
1/2 tsp salt
1/2 tsp dijon mustard
Juice of 1/2 a lemon
1/2 cup neutral oil (vegetable or canola)
1/4 cup extra virgin olive oil
In a mini food processor process the egg, garlic, salt, lemon juice and mustard. Slowly drizzle in the oils while processing utilizing those teeny holes on the cover. Process until thick and then chill for a while.

For the "killer":
3/4 cup Asiago cheese
1/2 cup of the aioli
2 Tbl butter
2 stalks of green garlic or green onion, sliced.
Mix all ingredients together and spread on a split baguette or rolls or slices of bread.  Bake at 350F for 10 to 15 minutes.  Run under the broiler for a minute or two to brown.

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