Roast Beef Bruschetta

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

Preparation of the Lemon Vinaigrette:

1. In a bowl, mix the olive oil, lemon juice, salt, and pepper.
2. Whisk well until emulsified.

Preparation of the Parsley Cream:

1. Wash and dry the parsley. Place the parsley, olive oil, garlic, walnuts, and Parmigiano in a blender.
2. Blend until smooth.
3. Add salt and pepper to taste.
4. Stir in the finely chopped red bell pepper and onion.

Assembly of the Bruschetta:

1. Toast the crostini in a pan until crispy.
2. Spread a generous layer of parsley cream on the crostini.
3. Add the roast beef on top of the cream.
4. Drizzle the lemon vinaigrette over the meat.

Serve the bruschetta immediately to enjoy the crunchiness of the crostini and the freshness of the sauces.