Red Pepper Aioli

• 2 Garlic Cloves
• ½ cup Roasted Red Bell Peppers, drained, patted dry
• ⅓ cup Mayonnaise
• 2 tablespoons Olive Oil
• Salt and Freshly Ground Black Pepper

Finely chop the garlic in the food processor. Add the peppers and blend until almost smooth. Blend in the mayonnaise. With the machine running, blend in the oil. Season the aioli, to taste, with salt and pepper. Transfer the aioli to a small bowl. (The aioli can be made 2 days ahead. Cover and refrigerate.)

Garlic Toasts with Red Pepper Aioli