Blue Cheese Aioli with Roasted Tomatoes on Toast

30-35 minutes (plus 2+ hours wait time)

super easy

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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Adjust Servings
1 1/2cup mayo (use your favorite)
4cloves garlic
3tablespoons whole grain mustard
1/2teaspoon kosher salt
2-3teaspoons fresh cracked pepper
1/4 - 1/2cup blue cheese crumbles
Roasted Tomatoes
1pound cherry tomatoes
6cloves garlic, peeled and smashed
2tablespoons olive oil
1teaspoon kosher salt
generous sprinkling fresh cracked pepper



To Make Aioli

1. Using a microplane, finely grate the garlic. 2. Mix all ingredients together in a bowl with a fork, breaking up any large pieces of blue cheese. 3. Transfer aioli to a mason jar or other resealable container and refrigerate for at least 2 hours before use. Use within two weeks.
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To Roast Tomatoes

1. Heat oven to 375. 2. Smash garlic cloves with the side of a chef's knife 3. Place tomatoes and smashed garlic into a small baking dish, or on a baking sheet. 4. Drizzle with olive oil, and sprinkle with salt & pepper. 5. Bake for 20-25 minutes or until tomatoes are tender.
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To Toast Baguette and Serve

fresh baguette melted butter fresh basil or Italian parsley balsamic vinegar Directions: Slice the baguette on the bias. Lay the pieces on a baking sheet and brush top sides with melted butter. Sprinkle lightly with salt and pepper and broil in oven until golden brown. Flip and repeat on other side. To assemble, spread aioli on toasts and top with warm tomatoes and fresh basil or parsley. Drizzle lightly with balsamic vinegar. Serve immediately. Additional ways to enjoy Blue cheese aioli: add to a BLT, on toast with blackberries, walnuts, and honey, or even in mixed into mashed potatoes. The mayo will make the potatoes extra creamy while adding a more complex flavor.
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