Summer Tomatoes, Anchovy Aioli, Croutons, and Basil Aioli
1 clove garlic, crushed in a mortar
2 cleaned anchovies, crushed in a mortar
1 egg yolk
1 cup grape seed oil
Soak garlic in the juice of one lemon for 15 minutes. In the same bowl, add the anchovy, egg yolk, and a good pinch of salt. Whisk those ingredients together. While constantly whisking, drizzle in the oil very slowly, making sure it is emulsifying with the egg yolk. Add salt and lemon to taste. Refrigerate.
1 loaf of Rustica Bakery’s levain bread
2 Tbsp butter
Remove the crust from the bread and cut one-half of the loaf into thumbnail sized pieces. Melt two tablespoons of butter in a sauté pan and add the bread. Toast the bread on medium-high heat until brown and crispy on the outside but still with a bit of softness in the middle. Set the croutons aside.
The Finished Dish
Cherry tomatoes, cut in half (enough for four servings)
To Serve: Lay down a layer of aioli. Arrange the tomatoes cut side up over the aioli and sprinkle them with sea salt. Scatter some of the croutons on the plate and then finish the plate with micro basil or freshly torn basil.
About the chef: Jon Wipfli is a Midwest native dedicated to cooking with local and sustainable ingredients. As graduate of the French Culinary Institute of New York, he has traveled the country developing an extensive cooking repertoire. Jon has worked in the kitchen at restaurants such as Marlow and Sons, Cookshop, and most recently as sous chef at the Bachelor Farmer. After a decade of cooking in restaurants, Jon decided it was time for a change and moved to cooking for families or busy working professionals as a personal chef. To learn more about his in-home personal chef services, please visit TheMinnesotaSpoon.com.
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