Best 2 Aioli Bread Recipes

Aioli bread, also known as "pan con alioli" in Spanish, is a delightful combination of crispy bread, creamy garlic mayonnaise, and often other flavorful ingredients. This culinary creation originated in the Mediterranean region and is particularly popular in Spanish and Provençal cuisines. The essence of aioli bread is its garlic mayonnaise, known as "aioli" (pronounced eye-OH-lee), a vibrant sauce made from olive oil, garlic, and salt. This versatile bread can be enjoyed as an appetizer, a snack, or an accompaniment to various dishes. With its aromatic essence and inviting textures, aioli bread captivates taste buds and is a perfect addition to a shared platter or a casual get-together.

Check out the recipes below so you can choose the best recipe for yourself!

IRISH SMOKED SALMON ON BROWN BREAD CROSTINI WITH HARD-COOKED EGG AIOLI

Irish Smoked Salmon on Brown Bread Crostini with Hard-Cooked Egg Aioli image

Provided by Bobby Flay

Categories appetizer

Time 1h15m

Yield 35 to 40 crostini

Number Of Ingredients 8

Ingredients

8 large eggs
2 1/2 cups mayonnaise
1/2 cup chopped fresh dill, plus dill fronds for garnish
6 tablespoons prepared horseradish
6 heaping tablespoons whole-grain Dijon mustard4 tablespoons capers, drained
Salt and freshly ground black pepper
2 loaves Irish brown bread
40 paper-thin slices Irish smoked salmon

Steps:

For the hard-cooked egg aioli: Place the eggs in a single layer in a straight-sided sauce pan, and cover completely with water. Bring to a boil, and then remove from the heat and cover tightly with a lid, 15 minutes.
Immediately shock the eggs in an ice bath. When the eggs are cool enough to handle, gently peel off the shells and finely chop.
Stir together the mayonnaise, dill, horseradish, mustard and capers until combined. Fold in the eggs, and season with salt and pepper. Cover and refrigerate at least 30 minutes to allow the flavors to meld.
For assembly: Slice the bread into 1/2-inch slices, and then cut each slice lengthwise into 3 or 4 pieces to create 35 to 40 crostini.
Top each crostini with a slice of salmon and a dollop of the aioli, and garnish with dill fronds.

BREAD CRUMB TOPPED HADDOCK WITH RED PEPPER AIOLI

Bread Crumb Topped Haddock with Red Pepper Aioli image

This recipe originally came from Lidia Bastianich, one of my favorite cookbook authors and celebrity chefs. I lightened up her recipe a bit and served it with one of my own creations- a roasted red pepper, lemon and caper aioli.

Provided by Linda Dalton

Categories Other Sauces

Time 30m

Number Of Ingredients 17

Ingredients

1 1/2 lb haddock filets
1 tsp kosher salt
4 Tbsp olive oil, extra virgin/divided
1/4 c white wine, dry
juice from 1 lemon
4 clove garlic peeled and crushed
1/2 c bread crumbs, seasoned
zest of one lemon
1/4 tsp ground cayenne pepper
fresh lemon slices for garnish
AIOLI
1/2 roasted red pepper (jarred), finely chopped
3 tsp capers, finely chopped
juice of 1/2 lemon
1/4 tsp kosher salt
1/2 tsp horseradish (jarred)
1/2 c light mayonnaise

Steps:

1. To make the fish: Pre heat oven to 400 degrees. Lightly salt the fish on both sides, using about 1/2 tsp in all. Pour 2 T of the olive oil, lemon juice, white wine and an additional 1/4 tsp salt into a baking dish (I use a glass Pyrex) and whisk together well. Drop in the crushed garlic and stir with the dressing.
2. Lay the fish filets in the dish, turn and swish them around in the olive oil mixture so both sides are thoroughly moistened. Arrange them skin side down in the baking dish. I tuck the crushed garlic under the fish so it won't burn while cooking.
3. Toss bread crumbs in a bowl with the lemon zest, cayenne pepper and remaining salt. Drizzle with 2 T olive oil and toss bread crumb mixture well until evenly moistened. Spoon the seasoned bread crumbs on top of the filets in an even layer. Bake uncovered until crumbs are golden and the fish is cooked through, about 20-25 minutes.
4. To make the sauce: Combine all ingredients in a medium size bowl and whisk until combined. Serve sauce over fish and garnish with lemon slices.

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your aioli bread.
Don't be afraid to experiment with different flavors. You can add herbs, spices, or even different types of cheese to your aioli.
Make sure your aioli is nice and thick. It should be able to hold its shape when you spread it on the bread.
Toast the bread before spreading on the aioli. This will help the bread to absorb the flavors of the aioli.
Serve the aioli bread immediately. It's best when it's fresh and warm.

Conclusion:

Aioli bread is a delicious and versatile dish that can be enjoyed as an appetizer, snack, or main course. With its creamy, garlicky aioli and crispy toasted bread, it's sure to be a hit with everyone who tries it. So next time you're looking for a quick and easy meal, give aioli bread a try!