Crostini with carpaccio, rocket and pine nuts
recipe with ERU à la Truffe
Crostini with carpaccio, rocket and pine nuts

Crostini with carpaccio, rocket and pine nuts

Would you like to try something different with drinks? Surprise your guests with these tasty crostini with truffle. Easy and quick to prepare.

  • 14 min
  • Pre-dinner snack
  • ERU à la Truffe
  • 4 personen

Ingredients

  • Pine nuts
  • 1 Ciabatta bread
  • Garlic
  • Olive oil
  • 50 grams ERU à la Truffe
  • 8 slices carpaccio
  • Salt and pepper (to taste)
  • Rocket

Equipment

  • Grill pan or contact grill

Preparation| 10 min

  • Toast the pine nuts in a frying pan until golden brown.
  • Slice ciabatta into at least 8 pieces of around 1 centimetre thick.
  • Spread the slices of bread with garlic and sprinkle with olive oil.
  • Grill the ciabatta in a grill pan or under a contact grill until crispy.

Method| 4 min

  • Spread the crostini with ERU à la Truffe.
  • Divide the carpaccio over the bread.
  • Season with salt and pepper.
  • Garnish with pine nuts and rocket.
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Ingredients

  • Pine nuts
  • 1 Ciabatta bread
  • Garlic
  • Olive oil
  • 50 grams ERU à la Truffe
  • 8 slices carpaccio
  • Salt and pepper (to taste)
  • Rocket

Equipment

  • Grill pan or contact grill