Hersh's Tomato Crostini Recipe
black pepper aioli, basil, toasted housemade focaccia
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Ingredients
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For the Black Pepper Aioli
For the Focaccia
For the Toppings
Method
For the Black Pepper Aioli
- 1
Prepare the Aioli
In a medium bowl, combine the mayonnaise, minced garlic, lemon juice, black pepper, and salt. Mix well until smooth and creamy. Set aside in the refrigerator to chill while preparing the other components.
For the Focaccia
- 2
Make the Focaccia Dough
In a large mixing bowl, combine warm water and active dry yeast. Let it sit for about 5 minutes until foamy.
- 3
Add Ingredients
Stir in the all-purpose flour, olive oil, and salt until a dough forms. Knead the dough on a floured surface for about 10 minutes until smooth.
- 4
Let the Dough Rise
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
- 5
Shape and Bake
Preheat your oven to 425°F (220°C). Punch down the risen dough and spread it onto a greased baking sheet. Make dimples in the surface with your fingers and sprinkle with chopped rosemary. Drizzle with olive oil.
- 6
Bake
Bake in the preheated oven for 20-25 minutes or until golden brown. Remove from the oven and let cool slightly before slicing.
For the Toppings
- 7
Prepare the Toppings
In a bowl, combine the diced tomatoes and chopped basil. Add a pinch of salt to enhance the flavors.
Assemble the Crostini
- 8
Slice the Focaccia
Cut the cooled focaccia into bite-sized pieces or slices.
- 9
Top the Crostini
Spread a generous layer of the black pepper aioli on each piece of focaccia. Top with the tomato and basil mixture. Drizzle with balsamic glaze just before serving.