Roast Beef Bruschetta
Ingredients
For the Sandwich:
? 5.3 oz rare roast beef (150 g)
? 2 crunchy crostini
For the Lemon Vinaigrette:
? 3 tablespoons olive oil
? 1 tablespoon lemon juice
? Salt to taste
? Pepper to taste
For the Parsley Cream:
? 1 bunch parsley
? 3 tablespoons olive oil
? 1 garlic clove
? 1 oz walnuts (30 g)
? 1 oz grated Parmigiano Reggiano cheese (30 g)
? Salt to taste
? Pepper to taste
? 1/4 red bell pepper, finely chopped
? 1/4 onion, finely chopped
Instructions
Preparation of the Lemon Vinaigrette:
- In a bowl, mix the olive oil, lemon juice, salt, and pepper.
- Whisk well until emulsified.
Preparation of the Parsley Cream:
- Wash and dry the parsley. Place the parsley, olive oil, garlic, walnuts, and Parmigiano in a blender.
- Blend until smooth.
- Add salt and pepper to taste.
- Stir in the finely chopped red bell pepper and onion.
Assembly of the Bruschetta:
- Toast the crostini in a pan until crispy.
- Spread a generous layer of parsley cream on the crostini.
- Add the roast beef on top of the cream.
- Drizzle the lemon vinaigrette over the meat.
Serve the bruschetta immediately to enjoy the crunchiness of the crostini and the freshness of the sauces.