Aioli Bread
"A mayonnaise-based garlic spread on a baguette. Great with Italian meals or as an appetizer."
- Ready In:
- 25mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 1⁄4 cup mayonnaise or 1/4 cup light mayonnaise
- 2 tablespoons olive oil
- 2 tablespoons minced fresh parsley
- 2 cloves garlic, minced
- 1⁄2 teaspoon grated lemon, zest of
- 1⁄8 teaspoon salt
- pepper, to taste
- 8 ounces crusty baguette
directions
- Combine mayonnaise, olive oil, parsley, garlic, lemon zest, salt and pepper in small bowl.
- Cut baugette in half lengthwise.
- Spread each baguette half evenly with mixture.
- Place baguette halves on baking sheet, cut side up.
- Bake at 350F about 15 minutes or until just beginning to brown.
- Let cool slightly, then cut into serving size pieces.
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Reviews
-
This had a very mild flavor that complimented our pasta dish well. If serving as an appetizer, I would probably up the amount of garlic and possibly the lemon zest to increase the flavor. I only had a taste, as I am South Beaching, but hubby ate several pieces with his meal and really enjoyed it.
RECIPE SUBMITTED BY
Ginny Sue
United States
“So many recipes, so little time.” I love to cook, especially trying new recipes. I try to prepare at least 3 new recipes a week. I have enjoyed cooking and baking since I was first able to peer over the top of Mom’s kitchen counter.
I have been married for over 25 years and have one adult daughter. My hobbies (other than cooking) include gardening, yoga, shopping, reading, and crafts. I also have a commitment to myself to work out for an hour at least 3 times a week
Every other weekend, DH and I go to our weekend home at a golf course country club. On Friday afternoons, we usually eat lunch on the road as we try to beat the traffic out of town. I'm always looking for new sandwich ideas for those Friday lunches. Once we get there, I don't want to drive yet again to the supermarket or even out to dinner. (The closest supermarket is 3 miles away.) Through 'zaar, I have found the convenience of "dump" recipes for Friday night dinners. I make them up in advance and freeze, then just put them in the ice chest for the trip. They are ready to grill or bake for dinner.
During the week, I stick with quick and easy recipes that can be prepared in 45 minutes or less. On weekends is when I try the more complicated recipes that take a longer time to prepare. I've assembled by main dish cookbooks accordingly.
I have nothing against convenience foods (use them all the time!) and I am in no way a food snob. However, I don't cook with cream of xxxx soups, processed cheese food, and others of that ilk. Besides being full of sodium, fat and other bad things, I just don't care for the taste and texture.
DH is lactose-intolerant and has high cholesterol, which challenges me to find healthy good-tasting recipes.
