Anchovy & Tomato Toasts With Anchovy Aioli

• 10 cloves roasted garlic
• 5 small anchovy fillets, packed in oil
• 1 teaspoon yellow mustard powder
• 2 egg yolks
• 1 tablespoon lemon juice
• 1/3 cup olive oil + a little extra
• 1/8 teaspoon cayenne pepper
• 1/4 teaspoon sea salt
• 1 pinch fresh cracked pepper
• crusty sourdough bread
• fresh tomatoes
• additional anchovy fillets

1. to roast your own garlic, peel 10 cloves and place inside a pocket of foil with 1 tablespoon of olive oil. fold over the edges of foil so that the garlic is completely encased and place onto a baking sheet in case oil drips out. roast in 350 F degree oven until gently browned ~ about 25-35 minutes.
2. let garlic cool, then combine with anchovies, mustard powder, lemon juice and egg yolks in a food processor. pulse until you have a consistent paste.
3. slowly add 1/3 cup olive oil while continuously running the food processor until aioli begins to lighten in color and starts to fluff up a bit - emulsified. you may have to adjust the amount of oil slightly, depending on size of egg yolks and anchovies.
4. finally, add cayenne, pepper and salt and pulse for a few more seconds. taste and adjust the seasoning as you like.
5. to serve, toast thick slices of crusty bread in the oven or in a cast iron pan with a tiny drizzle of olive oil (or better yet, grill bread on a BBQ!) top with a tablespoon of aioli, thick slices of fresh tomatoes, and if you like, a fillet or two of anchovies drained from oil. sprinkle with salt and pepper and munch away!

garlic, anchovy, yellow mustard powder, egg yolks, lemon juice, olive oil , cayenne pepper, salt, fresh cracked pepper, crusty sourdough bread, tomatoes, additional anchovy

Taken from food52.com/recipes/26820-anchovy-tomato-toasts-with-anchovy-aioli (may not work)