Aioli Crostini

From Emeril's New Orleans Cooking. This is made with roasted garlic, how can you top that?

• Ready In: 50 mins
• Serves: 12

Ingredients

• CROSTINI

• 1⁄2 cup roasted garlic
• 1  large egg
• 1⁄2 teaspoon salt
•  fresh ground black pepper
• 1⁄2 cup olive oil
•  parsley, chopped fine for garnish (optional)
• 12  slices  crusty  Portuguese bread (about 2-inch -3-inch) or 12  slices  Italian bread (about 2-inch -3-inch)

• ROASTED GARLIC

• 24  peeled shallots or 24  garlic cloves
• 1  teaspoon olive oil
• 2  teaspoons salt
•  fresh ground black pepper

Directions

1. ROASTED GARLIC:( make first).
2. Preheat oven to 400ºF.
3. On a sheet of aluminum foil place all garlic/shallots or both and sprinkle with oil and seasonings.
4. Fold the edges of the foil together to form a bag and roast until tender, about 40 minutes.
5. Use immediatley, or refrigerate in a little olive oil in an airtight container for 2-3 days.
6. CROSTINI:
7. In the bowl of a food processor, combine garlic, egg, salt and pepper.
8. Turn on the machine and slowly stream in the oil.
9. Continue to process until the mixture is throughly emulsified; stopping once to scrape down the sides of the bowl.
10. Makes about 2/3 cup of aioli.
11. Place the bread slices in a single layer on a baking sheet with about 1 tablespoon of the aioli.
12. Bake until just golden, for about 2-3 minutes.
13. Watch them carefully so that they don't burn.
14. Sprinkle with chopped parsley, as garnish.