1. ROASTED GARLIC:( make first). 2. Preheat oven to 400ºF. 3. On a sheet of aluminum foil place all garlic/shallots or both and sprinkle with oil and seasonings. 4. Fold the edges of the foil together to form a bag and roast until tender, about 40 minutes. 5. Use immediatley, or refrigerate in a little olive oil in an airtight container for 2-3 days. 6. CROSTINI: 7. In the bowl of a food processor, combine garlic, egg, salt and pepper. 8. Turn on the machine and slowly stream in the oil. 9. Continue to process until the mixture is throughly emulsified; stopping once to scrape down the sides of the bowl. 10. Makes about 2/3 cup of aioli. 11. Place the bread slices in a single layer on a baking sheet with about 1 tablespoon of the aioli. 12. Bake until just golden, for about 2-3 minutes. 13. Watch them carefully so that they don't burn. 14. Sprinkle with chopped parsley, as garnish. ---------------------------------------------------------------------------
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