Open-Faced Baguette with Mushroom and Leek Served with Avocado and Red Pepper Aioli.

May 26, 2011
3 Ratings
  • Serves 10-12
Author Notes

This Aioli is very creamy, a little spicy and is made with-out eggs, because avocado has enough fat and body for an emulsion.
It can be served with a wide variety of sandwiches or as a sauce for fish, meat and vegetable dishes or just as a dip for chips like a guacamole.
I think it would be even more piquant if the roasted peppers were in a marinade or instead of peppers to cut a few Sun-Dried tomatoes.

What You'll Need
  • For the Open-Faced Baguette:
  • • 1 tablespoon extra-virgin olive oil
  • • ½ small onion, coarsely chopped
  • • ½ pound Cremini mushrooms sliced
  • • Salt and freshly ground black pepper
  • • 2 small leeks, cleaned, trimmed and chopped
  • • 2 teaspoons vinegar
  • • 2 tablespoons finely chopped parsley
  • Avocado and Red Pepper Aioli.
  • • 2 large ripe, but steel firm Hass avocados
  • • 2 roasted red bell peppers
  • • 2 large garlic cloves diced
  • • ½ cup pure olive oil
  • • Juice of 2 limes
  • • ¼ teaspoon cayenne pepper
  • • Salt and freshly ground black pepper
  • • 2 tablespoons finely chopped cilantro
  • • 2/3 cup Mascarpone Cheese
  1. Heat 1/2 tablespoon oil in a large skillet over medium heat. Cook onion until translucent, about 4 minutes. Add mushrooms and cook stirring about 10 minutes, season with salt and pepper. Let cool slightly. Transfer to a food processor and pulse 3-4 times until coarsely chopped.
  2. Add remaining ½ tablespoon of oil to skillet and heat over high heat. Add leeks, season with salt and pepper and cook stirring until leeks are tender, 5to 6 minutes. Add mushroom mixture to skillet and stir to combine. Remove from heat and add vinegar; stir to combine. Transfer to a bowl and let cool to room temperature before using.
  3. Peel and cut avocados and roasted peppers in about ¼- inch pieces, transfer to a food processor. Add Mascarpone, garlic, cayenne pepper, 1 teaspoon lime juice and 1 tablespoon oil.
  4. Process, to start the emulsion; then continue alternating 1 a teaspoon of lime juice and a few drops of oil at a time. Repeat until all of the lime juice and oil are incorporated and the Aioli thickens. Season with salt and pepper, mix-in cilantro and process briefly, just to combine. Transfer to a jar and chill.
  5. To serve preheat broiler. Slice baguette in half lengthwise and place on a baking sheet cut-side up, drizzle cut sides with a little olive oil. Transfer baking sheet to broiler and broil until tops are toasted, 2 to 3 minutes. Let bread cool to room temperature. Divide the mushroom and leek mixture in half, spread baguette halves and spread to cover.
  6. Top each half with a generous drizzle of the Avocado and Red Pepper Aioli.

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