Southern greens crostini with crumbled bacon and remoulade aioli
Alcoholic beverages
I grew up in Southern Louisiana and greens were a staple. For example, you ALWAYS had collards on New Years day or you took a gamble with your karma for the year. Because of culture and history but also just because they're good, I love greens of all kinds and never miss a chance to make and serve them to my family. Bacon and greens are best friends (especially when the greens are braised and slick with the cooking juice), and remoulade is to Louisiana like white on rice. I wanted to mix these flavors together but in appetizer form so crafted this crostini. <br />It's rich, full of flavor and great with sweet tea or a mint julep. It's also a great prelude to a Louisiana meal like gumbo. <br />You can use any greens that you like here! <br />The base of my remoulade aioli is Amanda's aioli recipe.
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