• 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.