Crostini carpaccio with Beemster® X-O-
Drinks dish. 12 pieces. Preparation 10 min + 14 min oven time.
Ingredients
- 1 baking baguette
- 3 tbsp olive oil
- 3 tbsp mayonnaise
- 1½ tbsp (fresh) pesto
- 10 g pine nuts
- 10 g arugula
- 150 g carpaccio
- 75 g Beemster Signature X-O-
Kitchen Stuff
- baking paper
Prepare
- Preheat the oven to 190 °C. Cut the baguette into 12 diagonal slices and place in a large bowl. Drizzle with the oil and season with salt and pepper. Gently spoon over, without breaking the bread, and spread on a baking sheet lined with baking paper. Toast the buns in 12-14 min until light brown and crispy, remove from the oven and let cool.
- Meanwhile, mix the mayonnaise with the pesto. Toast the pine nuts in a skillet. Slice the cheese and break into small pieces.
- Divide the pesto mayo, arugula, carpaccio, pine nuts, some freshly ground pepper, salt and the cheese among the crostinis and serve.
Preparation tip
You can also use ready-made crostinis or toasts.
Rather make a different carpaccio appetizer? Then these colorful carpaccio wraps are just the thing for you!