Spring Carrot Crostini With Ramp Aioli

March 14, 2022

Spring Carrot Crostini With Ramp Aioli

Aioli

1 bunch green onion (8-10) or ramp greens, if available
1 bulb garlic, peeled
1 shallot
2 egg yolks
1/3 cup Lindera Farms Ramp Vinegar 
1/3 cup Lindera Farms Ramp and Green Chile Hot Sauce
1 cup Brightland Rosette Olive Oil
1 cup Brightland Awake Olive Oil

 

  1. Blanche the green onions, garlic, and shallot in salted water.
  2. Remove and cool in ice bath, squeezing out excess water.
  3. In a blender or food processor, blend all ingredients expect oils.
  4. Slowly incorporate the oils until mixture is thickened with a mayonnaise consistency. If necessary, add more oil.

Roasted vegetables and crostini

rye or whole grain bread
2-3 medium purple carrots
2-3 medium orange carrots
2-3 medium yellow carrots
5 small brussel sprouts
pearl onions or petite green onions, if available
carrot greens and sprouts/microgreens, for garnish

 

  1. Preheat oven to 350F.
  2. Cut vegetables into slices or oblique shapes.
  3. Toss with olive oil and a splash of ramp vinegar and put on tray.
  4. Season with salt and pepper and bake until cooked. Vegetables should be slightly al dente.
  5. Brush a separate tray with olive oil and place slices of bread in oven until toasted.

Assembly

  1. Spread aioli on toast and top with vegetables and garnish

Show us what you made on Instagram @LinderaFarms with the tag #LinderaMade 





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