Best 2 Aioli Bread Recipes

Aioli bread is a Provençal dish made with aioli, a garlicky mayonnaise, and sliced bread. It is typically served as an appetizer or snack, and can be made with a variety of different types of bread. The most common type of aioli bread is made with a baguette, which is sliced and then spread with aioli. The bread is then grilled or toasted until the aioli is melted and bubbly. Other popular variations of aioli bread include using ciabatta, focaccia, or sourdough bread. Some recipes also add additional ingredients to the aioli, such as herbs, spices, or cheese. Aioli bread is a delicious and easy-to-make dish that is perfect for any occasion.

The article provides two different recipes for aioli bread. The first recipe is for a classic aioli bread made with a baguette and garlic mayonnaise. The second recipe is for a more flavorful aioli bread made with ciabatta bread, roasted garlic aioli, and gruyère cheese. Both recipes are easy to follow and can be made in under 30 minutes.

Check out the recipes below so you can choose the best recipe for yourself!

IRISH SMOKED SALMON ON BROWN BREAD CROSTINI WITH HARD-COOKED EGG AIOLI

Irish Smoked Salmon on Brown Bread Crostini with Hard-Cooked Egg Aioli image

Provided by Bobby Flay

Categories appetizer

Time 1h15m

Yield 35 to 40 crostini

Number Of Ingredients 8

Ingredients

8 large eggs
2 1/2 cups mayonnaise
1/2 cup chopped fresh dill, plus dill fronds for garnish
6 tablespoons prepared horseradish
6 heaping tablespoons whole-grain Dijon mustard4 tablespoons capers, drained
Salt and freshly ground black pepper
2 loaves Irish brown bread
40 paper-thin slices Irish smoked salmon

Steps:

For the hard-cooked egg aioli: Place the eggs in a single layer in a straight-sided sauce pan, and cover completely with water. Bring to a boil, and then remove from the heat and cover tightly with a lid, 15 minutes.
Immediately shock the eggs in an ice bath. When the eggs are cool enough to handle, gently peel off the shells and finely chop.
Stir together the mayonnaise, dill, horseradish, mustard and capers until combined. Fold in the eggs, and season with salt and pepper. Cover and refrigerate at least 30 minutes to allow the flavors to meld.
For assembly: Slice the bread into 1/2-inch slices, and then cut each slice lengthwise into 3 or 4 pieces to create 35 to 40 crostini.
Top each crostini with a slice of salmon and a dollop of the aioli, and garnish with dill fronds.

BREAD CRUMB TOPPED HADDOCK WITH RED PEPPER AIOLI

Bread Crumb Topped Haddock with Red Pepper Aioli image

This recipe originally came from Lidia Bastianich, one of my favorite cookbook authors and celebrity chefs. I lightened up her recipe a bit and served it with one of my own creations- a roasted red pepper, lemon and caper aioli.

Provided by Linda Dalton

Categories Other Sauces

Time 30m

Number Of Ingredients 17

Ingredients

1 1/2 lb haddock filets
1 tsp kosher salt
4 Tbsp olive oil, extra virgin/divided
1/4 c white wine, dry
juice from 1 lemon
4 clove garlic peeled and crushed
1/2 c bread crumbs, seasoned
zest of one lemon
1/4 tsp ground cayenne pepper
fresh lemon slices for garnish
AIOLI
1/2 roasted red pepper (jarred), finely chopped
3 tsp capers, finely chopped
juice of 1/2 lemon
1/4 tsp kosher salt
1/2 tsp horseradish (jarred)
1/2 c light mayonnaise

Steps:

1. To make the fish: Pre heat oven to 400 degrees. Lightly salt the fish on both sides, using about 1/2 tsp in all. Pour 2 T of the olive oil, lemon juice, white wine and an additional 1/4 tsp salt into a baking dish (I use a glass Pyrex) and whisk together well. Drop in the crushed garlic and stir with the dressing.
2. Lay the fish filets in the dish, turn and swish them around in the olive oil mixture so both sides are thoroughly moistened. Arrange them skin side down in the baking dish. I tuck the crushed garlic under the fish so it won't burn while cooking.
3. Toss bread crumbs in a bowl with the lemon zest, cayenne pepper and remaining salt. Drizzle with 2 T olive oil and toss bread crumb mixture well until evenly moistened. Spoon the seasoned bread crumbs on top of the filets in an even layer. Bake uncovered until crumbs are golden and the fish is cooked through, about 20-25 minutes.
4. To make the sauce: Combine all ingredients in a medium size bowl and whisk until combined. Serve sauce over fish and garnish with lemon slices.

Tips:

For a smooth and creamy aioli, use a blender or food processor to combine the ingredients.
If you don't have a blender or food processor, you can whisk the ingredients together by hand. Just be sure to whisk vigorously until the aioli is smooth.
Use a good quality olive oil for the best flavor.
If you want a garlicky aioli, add more garlic cloves to taste.
Serve the aioli immediately or store it in the refrigerator for up to 3 days.
Aioli is a great dipping sauce for vegetables, seafood, and grilled meats.
You can also use aioli as a spread for sandwiches and wraps.
For aioli bread, use a baguette or another type of crusty bread.
Spread the aioli on the bread and then top with your favorite toppings, such as roasted vegetables, grilled meats, or cheese.
Bake the aioli bread in the oven until the cheese is melted and bubbly.

Conclusion:

Aioli is a versatile and delicious sauce that can be used in a variety of dishes. It's perfect for dipping, spreading, or baking. Aioli bread is a quick and easy appetizer or snack that is sure to be a hit with your friends and family.