Good morning sunshine!
Life is beautiful! Am I right?! We woke up this morning, we can see, we can breathe and we are able to move around of our own volition, and I am just so thankful. I know we all tend to get caught up in the daily grind of everyday life, but I like to stop myself and really appreciate what I have going for me: I have a loving family, I’m fortunate enough to be pursuing one of my dreams (culinary school), I have a room over my head, food on my table and some money in my pocket. There are many who have much less than that.
Now that I’ve gone all soft on y’all (it’s my southern diva trying to break out.. darn bitch), let’s move along to this week’s recipe: Apple, Turkey, Brie and Garlic Aioli!
Holy aioli! (I crack myself up!)
Since last week I posted a recipe about fig, brie and berries, I wanted to continue my theme of brie because it’s amazing, and also because I had half of a wheel of brie cheese leftover that I wanted to put to good use. Waste not, want not.
I did some searching around and drooling (there are a plethora of delightful looking recipes out there that y’all should check out) and wanted to test out this garlic lovers recipe that had me reaching for seconds!
Ingredients needed for this tasty morsel are below.
2 Ciabatta rolls – halved
2-4 Slices of thick turkey
4 Slices of brie
1/2 Granny Smith apple – sliced
1-2 Cloves of garlic – minced
3-4 tsp. of mayo
2 tsp. of apple cider vinegar
2 Pieces of butter lettuce
First, let’s preheat the oven to 400F. Then let’s move along to making our apple cider garlic aioli. In a small bowl, combine the mayo, apple cider vinegar and minced garlic and whisk together. (I used a fork, but if you have a whisk, that works as well.)
Just a Little Tip (JLT): The garlic aioli will come out a little bit on the thin side. If you want your aioli thicker, who am I to stop you. Add in another tsp. of mayo and have at it!
Once you reach your desired thickness, (dirty minds! I like you already!) spread the aioli on both halves of the ciabatta bread. Put two slices of brie on each of the bottom halves and place all four pieces of ciabatta on an aluminum lined baking tray, and bake in the oven at 400F for 5-7 minutes, or until the brie starts to melt and becomes a little darker in hue. Below are before and after shots.
Once you take the bread out of the oven, feel free to use the remainder of my garlic aioli and spread the rest of it on the two top pieces of ciabatta. (Give me all the garlic!!)
Next, add the slices of apple to the bottom pieces, then add the lettuce and turkey to the top piece and then combine them al into a sandwichl.
I cut the sandwich diagonally, as I like fun shapes, and then serve the sandwich with whatever remaining slices of apple I have left. If you want to, you can serve this with a garden salad or a potato salad for a hearty lunch or diner!
As always, I hope you enjoyed this post and thank you for following along with me on Stark Naked Cooking! I look forward to seeing you next Friday for our next recipe!