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
- Spread aioli on toast and top with vegetables and garnish
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