Blue Cheese Aioli with Roasted Tomatoes on Toast
30-35 minutes (plus 2+ hours wait time)
2 1/2 cups
One of my all-time favorite spreads is blue cheese aioli. Pungent blue cheese, loads of garlic, and lots of black pepper, this spread is great on everything from a BLT to various crostinis. Whether you pair it with something sweet like walnuts, blackberries and honey, or like in this recipe, roasted tomatoes on fresh toasted baguette, this one is sure to please your party guests.
Make it Ahead
The aioli itself is best when it has a chance to chill in the fridge for a few hours before serving. It allows all of those flavors to get to know each other a bit better. If you’re serving this at an event, feel free to make it a couple days ahead of when you’re planning to serve it so it’s ready to go.
- Use a microplane to grate the fresh garlic. This will ensure the garlic is extra-fine so it distributes better throughout the aioli.
- Allow the prepared blue cheese aioli to sit in the refrigerator for at least two hours before using.
- Use high-quality mayo. Whatever your favorite brand is, use that one. But NEVER Miracle Whip. Never.
- The amount of blue cheese in this varies on how much you like it. I tend to use the full amount of a gorgonzola or other stronger-flavored blue cheese. If you want a mellower flavor profile, use something you’ll enjoy.
- Always use fresh-cracked pepper over pre-ground. I mean, if you don’t have any and you’re in a rush, then maybe, but it will taste so much better if you use fresh-cracked. And a lot of it.
- Make the tomatoes fresh right before you’re going to use them. They’ll have the best flavor and texture.
Ready? Let’s get cooking!
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|1 1/2cup mayo (use your favorite)|
|3tablespoons whole grain mustard|
|1/2teaspoon kosher salt|
|2-3teaspoons fresh cracked pepper|
|1/4 - 1/2cup blue cheese crumbles|
|1pound cherry tomatoes|
|6cloves garlic, peeled and smashed|
|2tablespoons olive oil|
|1teaspoon kosher salt|
|generous sprinkling fresh cracked pepper|
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