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

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

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