How can you store aïoli?

Name: Aïoli with burrata, avocado, and pesto toast
Cook time: 20 min
Total time: 20 min
Yield: 4p
Ingredients: 1 large ripe avocado; 1 burrata de bufala; 3 cloves of garlic; 1 teaspoon fleur de sel; Freshly ground black pepper; 3 tablespoons olive oil; Juice of 0.5 lemon; 1 handful of mint leaves; Pesto Toast:; 4 slices of sturdy hotel bread; Fresh pesto; 80 grams grated Parmesan cheese

The creamy aioli dip with burrata and avocado should be stored in the refrigerator. Place the dish in an airtight container and press plastic wrap directly onto the surface of the aioli. Store it in the fridge. To maintain the best flavor and quality, it is recommended to consume the dish within 2-3 days. Keep in mind that the color may change, but the taste remains intact. You can refresh 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 it typically stays good for 2-3 days. Freezing is possible, but it may affect the texture and flavor upon thawing. Dairy products like burrata and avocado are generally not recommended for freezing due to possible texture changes after thawing. For the best flavor and quality, preparing and consuming fresh 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 crispy pesto toast!

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Ingredients

What do you need?

Quantity: 4p

1 large ripe avocado
1 burrata de bufala
3 cloves of garlic
1 teaspoon fleur de sel
Freshly ground black pepper
3 tablespoons olive oil
Juice of 0.5 lemon
1 handful of mint leaves

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

1 large ripe avocado
1 burrata de bufala
3 cloves of garlic
1 teaspoon fleur de sel
Freshly ground black pepper
3 tablespoons olive oil
Juice of 0.5 lemon
1 handful of mint leaves

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

Preparation method

How do you make this?

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

Add all the ingredients for the aïoli to a tall measuring cup or blender and mix until the mixture is creamy. Spoon it into a bowl, drizzle some extra olive oil on top, and garnish with finely chopped mint and a twist of the pepper mill.

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