Parmesan Aïoli Toasts

12 oz fresh Aïoli
4 cloves garlic, chopped
2¼ cups roughly grated Parmigiano-Reggiano cheese
3 Tbsp Italian parsley, chopped
2¼ tsp freshly ground pepper
Sun-dried tomatoes in oil, for garnish
DLM Classic Italian Bread, sliced and toasted

Using a mortar and pestle or a small food processor, make a smooth paste from the Aïoli and the garlic cloves and transfer the paste to a medium-sized bowl. Stir in cheese and parsley, and add pepper to taste. Set aside for at least 24 hours in the refrigerator.

Spread a thin coating of the Parmesan aïoli on the toasted bread. Place the bread under a broiler and heat the toasts until the aïoli is golden-brown and bubbling. Garnish with sun-dried tomato strips.

Makes 40 servings

Allergy Warning: Contains milk and eggs and wheat