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