Check out the video of Clara Moore making the Best BLT. Try our sliced Peasant Wheat or the Miller’s Five Grain round hearth bread in substitute for the Whole Wheat Chive Ciabattini. Click here for a list of places to find our products.  You can try the recipe below at home! THE BEST BLT by Chef Clara Moore, Local Harvest Café Pesto Aiolichiveciabattinifinal 1 large free range egg yolk 1/3 cup olive oil 2 tbsp store bought or homemade pesto salt to taste Place egg yolk in metal bowl, whisk lightly. Add oil a few drops at a time while whisking constantly. Once the aioli becomes thick, add the pesto. (Note: the aioli will last for two days in the refrigerator.) To Serve: 4 Companion Organic Whole Wheat Chive Ciabattini rolls (use Miller’s Five Grain, Farm Bread, Ciabatta, or Pain Beaucaire) 16 strips of well-cooked pasture-raised bacon 4 ripe and local tomato slices mixed greens pesto aioli Spread pesto aioli on rolls and pile on four pieces of bacon, a slice of tomato, and a handful of mixed greens per roll. For more information on CollaBREADtive, past recipes and chef bios, click here. For more information on Local Harvest Cafe, click here.

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