Chef Mo’s BLT: Brussels Sprouts, Lomo, Tomato Aioli
I took a couple of my favorite recipes and combined them into these delicious hors d'oeuvres. The colorful and impressive snacks come together easily with tomato aioli yummy Good For Meetings & also Parties & Game Day
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INGREDIENTS
Nutrition- 1cup katchkie farm tomato jam
- 1lemon, juice of
- 2cloves roasted garlic
- 3egg yolks
- 1⁄4cup olive oil
- 3
- 1bunch chervil
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DIRECTIONS
- For aioli: Combine tomato jam, lemon juice, roasted garlic, egg yolk, and olive oil. To thicken, add more olive oil.
- For bresaola: Place slices in between parchment and 2 sheet pans. Cook at 300 degrees until crisp.
- To complete:
- 1. Blanch the Brussels sprouts and halve them.
- 2. Sear them on one side.
- 3. Using Parisian scoop, remove center. Fill with tomato aioli.
- 4. Top with small shard of crisp bresaola and sprig of chervil.
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