Feijoa Crostini with Chile-Lime Aioli

Ingredients

• 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 red Anaheim chile, minced fine
• 3 cloves Rocambole garlic, minced fine
• 2 bunches frisee lettuce
• 1 pound dried cranberries
• 8 jalapeno chile, diced small
• 2 cups real mayonnaise
• 12 feijoas, diced small

Directions

1. Preheat oven to 350 degrees F.
2. Brush each slice of bread with olive oil; season with salt and Italian seasoning.
3. Place the bread on a sheet pan and toast in the oven. Set aside.
4. To make the aioli, mix together the mayo, lime juice, mustard, chiles and garlic until smooth.
5. In another bowl, mix together the feijoas, jalapeños and cranberries.
6. To assemble, spread the aioli on the crostini and place some of the frisee on top.
7. Finish by topping the frisee with the fruit mixture.