[onlypaid]
by Chef John Simmons
Summary: Toasted Bread Slices Topped with Artichoke Hearts and Bell Pepper Slices
Cooking time (duration): 5 minutes
Number of servings (yield): 4
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Ingredients
Aole Sauce:
- 2 Whole Eggs
- 1 Tbsp. Vinegar
- 1 Garlic Clove
- 1 Tbsp. Siracha
- ½ Tsp. Salt
- 1 ½ Cup Olive Oil
- 1 Loaf Baguette – sliced 1/4″ Thick
Toppings:
- Marinated Artichoke Hearts – Quartered
- Marinated Bell Pepper Slices
Instructions
Aole:
- In blender combine; Eggs, Vinegar, Garlic. Siracha and Salt.
- Start mixing in blender.
- Slowly pour in olive oil while blending to emulsify
Bread:
- Render pan hot. Brush bread slices with olive oil and place in pan.
- Toast lightly on both sides, then remove from pan
- Spread Aole on toasted bread slices
- Lay quartered marinated artichokes over aole
- Place bell pepper slices on top
- Arrange on serving plate, drizzle with olive oil and a dash of fresh black pepper
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