Description
You can whip up this luscious aioli in just minutes, but for best results let the aioli rest for an hour or so in the fridge so that the flavors have time to meld.
Ingredients
Scale
- 1 Tablespoon hot water
- ¼ teaspoon saffron threads
- ½ cup canola oil or mild-flavored olive oil
- 1 egg yolk (preferably from a large, farm fresh egg)
- 1 Tablespoon freshly squeezed lemon juice
- 1/8 teaspoon minced garlic, approx.
- ¼ teaspoon fine sea salt, approx.
- ¼ cup toasted pine nuts
- 1 baguette, sliced into approximately 24 thin rounds
- 3–4 small heirloom tomatoes, sliced into thin rounds
- Fresh basil and sea salt for garnish
Instructions
Saffron Aioli
- Soak saffron threads in hot water for 10 minutes.
- Strain saffron liquid into a wide-mouth pint-size canning jar, pressing threads to extract as much of the saffron essence as you can.
- Add egg yolk, lemon juice, oil.
- Using immersion blender, blend just until mixture thickens.
- Add salt and garlic to taste.
- Cover and refrigerate at least 1 hour to allow flavors to meld.
To Assemble
- Spread each piece of bread with 1-2 teaspoons of aioli. Top with a piece of tomato, a sprinkle of pine nuts and salt. Garnish with basil sprigs.
- Prep Time: 1 hour 30 mins