These crostini with carpaccio and parmesan mayo are the ultimate appetiser for any celebration.
Crisp slices of bread are topped with carpaccio, a creamy homemade parmesan mayo, fresh parmesan shavings and plenty of freshly ground pepper. To give the bites extra flavour and texture I have used rocket sprouts, which add a lovely peppery note. You can of course use ordinary rocket instead.
Crostini are perfect as nibbles or an appetiser for summer parties, birthdays, New Year’s Eve or simply a relaxed Saturday with friends or family. They are very easy to make, and the mayonnaise can happily be made a couple of days ahead, so you can assemble and serve them quickly when the guests arrive.
Serve these crostini with carpaccio and parmesan mayo and watch them disappear – they are a sure winner at any gathering, I’m just saying 😉
Crostini with carpaccio and parmesan mayo
Ingredients
- 1 thin baguette, cut into 12 slices
- 12 slices beef carpaccio
- Parmesan shavings
- Olive oil
- Salt and freshly ground pepper
- A few green leaves, optional – rocket or similar
Parmesan mayonnaise
- 1 egg yolk
- 150 ml good neutral-tasting oil – I use rapeseed
- 40 g parmesan, finely grated
- 1/2 clove garlic, finely grated
- 1 tbsp lemon juice
- 1 tsp mustard – Dijon or wholegrain
- Salt
Method
- Cut the bread into 12 thin slices, brush with a little oil and season with salt, then toast them until crisp on the barbecue, in a frying pan, or bake them in the oven for about 8 minutes at 200°C.Meanwhile, make the parmesan mayonnaise.
Parmesan mayonnaise
- Take all the ingredients out and leave them on the worktop half an hour ahead, so they are not too cold to work with.Put all the ingredients except the oil in a mini chopper and blitz briefly to combine. Then add the oil a little at a time while the machine is running.You can also put all the ingredients in a tall jug, finishing with the oil, and use a stick blender.Season the mayonnaise with salt, and add a little more lemon or Dijon if needed.Keep chilled until serving – transfer it to a squeezy bottle or piping bag if you like.
Crostini with carpaccio and parmesan mayo
- Let the toasted bread cool slightly, then top the slices with carpaccio. Pipe small dots of parmesan mayonnaise on top, add parmesan shavings and a few green leaves, and season with freshly ground pepper.Drizzle with a little olive oil if you like.
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Skær du selv carpaccioen eller er den købt, hvis ja – hvilken har du købt og gerne hvorhenne?
Mvh. Lisa