How can you keep Aïoli?

The creamy Aioli dip with burrata and avocado must be kept cooled. Place the dish in an airtight container and press plastic wrap directly on the surface of the aioli. Keep it in the fridge. To maintain the best taste and quality, it is recommended to consume the dish within 2-3 days. Keep in mind that the color can change, but the taste remains intact. You can freshen up the dip with some fresh basil or other herbs. The pesto toast is best stored in an airtight container or bag in the fridge, where they usually stay good for 2-3 days. Freezing is possible, but can influence the texture and taste when defrosting. Dairy products such as Burrata and Avocado are generally not recommended for freezing because of possible texture changes after thawing. For the preservation of the best taste and quality, fresh preparation and consumption is often the best choice.

Aïoli with burrata, avocado and pesto toast

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20min

•

Easy

Creamy aïoli dip with burrata and avocado, served on a crispy pesto toast!

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Ingredients

What do you need?

Quantity: 4P

1 big ripe avocado
1 Burrata de Bufala
3 cloves of garlic
1 teaspoon Fleur de Sel
Freshly ground black pepper
3 tablespoons of olive oil
Juice of ½ lemon
1 handful of mint leaves

Pesto Toast:
4 slices of sturdy hotel bread
Fresh pesto
80 grams of grated Parmesan cheese

1 big ripe avocado
1 Burrata de Bufala
3 cloves of garlic
1 teaspoon Fleur de Sel
Freshly ground black pepper
3 tablespoons of olive oil
Juice of ½ lemon
1 handful of mint leaves

Pesto Toast:
4 slices of sturdy hotel bread
Fresh pesto
80 grams of grated Parmesan cheese

Preparation method

How do you make this?

Cut the rolls open in length and spread them generously with pesto. Sprinkle with grated Parmesan cheese. Bake the contaminated rolls for 7-8 minutes until golden brown in a preheated oven at 190 ° C. Then cut them in half.

Add all ingredients for the Aïoli to a high measuring cup or blender and mix until the mixture is creamy. Spoon it in a small bowl, drop some extra olive oil over it and garnish with finely chopped mint and a turn of the pepper mill.

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