Spring Carrot Crostini With Ramp Aioli

March 14, 2022

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

Blanche the green onions, garlic, and shallot in salted water.
Remove and cool in ice bath, squeezing out excess water.
In a blender or food processor, blend all ingredients expect oils.
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

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

Assembly