anchovy & tomato toasts with anchovy aioli

By aubrey | drum beets
February 20, 2014
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Author Notes: not a first-date recipe, unless you and your date equally appreciate roasted garlic and anchovies. if so, you've found a keeper. aubrey | drum beets

Makes: 1 cup aioli

  • 10 cloves roasted garlic
  • 5 small anchovy fillets, packed in oil
  • 1 teaspoon yellow mustard powder
  • 2 egg yolks
  • 1 tablespoon lemon juice
  • 1/3 cup olive oil + a little extra
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon sea salt
  • 1 pinch fresh cracked pepper
  • crusty sourdough bread
  • fresh tomatoes
  • additional anchovy fillets
  1. to roast your own garlic, peel 10 cloves and place inside a pocket of foil with 1 tablespoon of olive oil. fold over the edges of foil so that the garlic is completely encased and place onto a baking sheet in case oil drips out. roast in 350 F degree oven until gently browned ~ about 25-35 minutes.
  2. let garlic cool, then combine with anchovies, mustard powder, lemon juice and egg yolks in a food processor. pulse until you have a consistent paste.
  3. slowly add 1/3 cup olive oil while continuously running the food processor until aioli begins to lighten in color and starts to fluff up a bit - emulsified. you may have to adjust the amount of oil slightly, depending on size of egg yolks and anchovies.
  4. finally, add cayenne, pepper and salt and pulse for a few more seconds. taste and adjust the seasoning as you like.
  5. to serve, toast thick slices of crusty bread in the oven or in a cast iron pan with a tiny drizzle of olive oil (or better yet, grill bread on a BBQ!) top with a tablespoon of aioli, thick slices of fresh tomatoes, and if you like, a fillet or two of anchovies drained from oil. sprinkle with salt and pepper and munch away!

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