Steak, Spinach, and Onion Crostini with Lemon-Herb Aioli

• 1 loaf French Bread
• 1/2 cups Lemon-herb Aioli (Recipe Follows)
• 2 cups Fresh Baby Spinach Leaves
• 2 pounds Flank Steak (Grilled And Sliced In Strips Against The Grain)
• 1 cup Shredded Mozzarella
• 1 whole Red Onion (large, Thinly Sliced)
• 1 clove Garlic, Grated
• 2 teaspoons Fresh Thyme Leaves
• 1 teaspoon Fresh Parsley
• 2 teaspoons Fresh Taragon
• 2 leaves Fresh Basil
• 1 cup Low-fat Mayonnaise
• 13 cups Fresh Lemon Juice
• 1 teaspoon Salt

1. For the AIOLI:
2. Roughly chop the garlic and herbs and run in the food processor until the bits are small.
3. Add the mayonnaise, lemon juice and salt until all of the herbs are blended well.
4. To assemble the CROSTINI:
5. Preheat the oven to 400 degrees.
6. Slice the bread into rounds and place on a cookie sheet.
7. Spray each piece with a little Pam.
8. Bake until the the bread is a little bit toasty, but dont toast all the way, because we will assemble the crostini and put them back in the oven for a few minutes.
9. Next take the bread and spread with the aioli.
10. Place a few spinach leaves on the crostini, and add a strip or two of the flank steak.
11. Sprinkle a little bit of mozzarella cheese on top.
12. Repeat this until all the crostini are assembled, and put in the oven for about 5-7 minutes.
13. While that is crisping, begin to slice your red onion in very very thin rounds.
14. Then cut them into quarter strips.
15. Remove the crostini tray from the oven, and top each piece with some sliced raw red onion.

bread, lemonherb, flank, mozzarella, red onion, clove garlic, thyme, parsley, fresh taragon, fresh basil, mayonnaise, lemon juice, salt

Taken from tastykitchen.com/recipes/appetizers-and-snacks/steak-spinach-and-onion-crostini-with-lemon-herb-aioli/ (may not work)