Beef Carpaccio Crostini Recipe
The perfect combination of the classic carpaccio appetizer and crispy Italian crostini.
Servings: 8 slices
Ingredients
Crostini
- 1 small baguette
- Olive oil
- Coarse sea salt
Carpaccio Topping
- 100 grams pesto
- 120 grams carpaccio about 8 slices
- 50 grams pine nuts toasted
- 50 grams shaved Parmesan cheese
- 1 handful arugula
Instructions
- Slice the baguette into thin slices, no thicker than ½ inch (1 cm). Line a baking sheet with parchment paper and place the slices on it.
- Brush both sides of the bread slices with olive oil and sprinkle with coarse sea salt. Bake for 10 minutes at 350°F /180°C (conventional oven) until golden brown.
- Once the crostini have cooled, top them by spreading a little pesto on each slice. Add some carpaccio and finish with Parmesan cheese, pine nuts, and a bit of arugula.
- Your carpaccio crostini are ready to serve, enjoy!
How to store
After baking, the crostini can be stored for up to one week in an airtight container at room temperature. Once topped, the crostini should be eaten immediately.