We had cod with chipotle-aioli sauce one night this week for dinner and I wanted to use up the remaining sauce before it went bad. I decided to use it to make bruschetta (being the bruschettoholic that I am) and it turned out fabulous. The sauce is creamy, slightly tangy, garlicy and has a little kick and smokiness from the chipotle peppers. Pair that with sweet tomato, mozzarella cheese and crunchy bread and that spells heaven! Aioli sauce is an emulsion, which means it contains two or more ingredients that are normally un-blendable. For the sauce to come together properly, it is important to very slowly incorporate the olive oil a few drops at a time. If you don't like the taste of extra-virgin olive oil, you can substitute with equal parts EVOO and vegetable oil or you can substitute completely with vegetable oil.
Chipotle Aioli Sauce
- 1 large egg yolk, room temperature
- 1 tsp Dijon mustard
- 1 large clove garlic, pureed (I mince and mash into a paste)
- 2 tsp chipotle chiles in adobo sauce, pureed (I mince and mash into a paste
- 1/2 c extra-virgin olive oil (or 1/4 c EVOO plus 1/4 c vegetable oil)
- 1 tsp lemon juice
- Salt, to taste
- 1 loaf bread such as French baguette, sliced (I used Italian wheat bread)
- Extra-virgin olive oil
- Salt, to taste
- Pepper, to taste
- 1 clove garlic
- Tomato, chopped
- Shredded mozzarella cheese
- Parsley, chopped
In a large bowl, whisk together the egg, Dijon, garlic and chipotle peppers. Very slowly, a few drops at a time, whisk the extra-virgin olive oil into the egg mixture. Season with salt and pepper, to taste. The sauce should have a mayonnaise consistency. Cover and chill until ready to use.
Brush the sliced bread with olive oil on both sides and season with salt and pepper. Rub a clove of garlic over both sides.
Toast on a grill pan. Brush the chipotle aioli sauce over the toasted bread. Top with tomato, mozzarella cheese and parsley.