Crostini Mit Carpaccio Und Rucola – Crostini with Carpaccio and Arugula

The best piece of meat for this recipe is, of course, the fillet, but also the nut is not to be despised. If you put the meat in the freezer for 30 minutes beforehand, it can easily be sliced paper-thin. Arugula should never be chopped in a food processor, but always cut by hand.

Preheat the oven to 180 degrees. Toast the bread slices on one or two baking sheets for about 3 minutes until golden brown, turning once to the other side. Cool to room temperature.

Pour the juice of one lemon into a glass bowl and marinate the meat in it for about 30 min, turning it a couple of times to the other side. Brush the crostini with 1 tablespoon of oil.

Stir the remaining oil on a plate with the Tabasco sauce and salt and pepper to taste. Drain the meat and turn it to the other side in the seasoned oil. Spread evenly on the crostini slices and sprinkle with the arugula strips.

Arrange the grostini on a platter and bring to the table.

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