Feijoa Crostini with Chile-Lime Aioli
By Chef Tom Fraker


1 loaf French Bread Baguette sliced
1/4 inch thick Extra Virgin Olive Oil as needed
My Grinders Coarse Sea Salt to taste
My Grinders Italian Seasoning to taste
2 tablespoons Lime Juice
2 tablespoons Dijon Mustard
2 Anaheim Chile (use Red Anaheim Chiles) minced fine
3 cloves Rocambole Garlic minced fine
2 bunches Frisee Lettuce
8 Jalapeno Chile diced small
2 cups Mayonnaise (real)
12 Feijoas diced small


Preheat oven to 350 degrees.

Brush each slice of bread with olive oil and season with salt and Italian seasoning. Place the bread on a sheet pan and toast in the oven. When done, set aside.

To make the aioli, mix together the mayo, lime juice, mustard, chiles and garlic until smooth.

In another bowl; mix together the feijoas, jalapeƱos and cranberries.

To assemble, spread the aioli on the crostini and place some of the frisee on top.

Finish by topping the frisee with the fruit mixture.

Servings: 35