Bruschetta "Carpaccio"
8 servings
30 minutes
Bruschetta 'Carpaccio' is a true embodiment of the elegance of Italian cuisine, combining a light crispy base of toasted baguette with the tenderest slices of veal fillet. Inspired by carpaccio, the dish is born from the finest slicing of fillet preserved in the freezer, giving it a unique texture. The spicy pesto sauce envelops each slice of bread with fresh basil notes, while slices of parmesan add a rich nutty-creamy flavor. The final touch is drops of balsamic cream, whose delicate acidity makes this Italian masterpiece truly complete. Bruschetta 'Carpaccio' is an appetizer worthy of special moments; whether it's a romantic dinner or friendly gatherings, it always impresses with its refined combination of flavors and textures.
1
The first thing you need is to prepare the meat in advance. Wash the tenderloin thoroughly, dry it with a towel, and tightly wrap it in plastic wrap so that the meat resembles a 'sausage stick'.
- Veal tenderloin: 50 g
2
Fillet tightly wrapped in food film is placed in the freezer, preferably overnight. The meat can be stored this way for a long time, so if you like carpaccio, you can buy more fillet and freeze it for later.
3
So, we have prepared the fillet and are now ready to make the bruschetta.
4
Take the meat out of the freezer, carefully remove the plastic wrap, and slice the fillet into thin slices. Leave the slices to thaw, wrap the remaining fillet tightly in plastic again and put it back in the freezer.
- Veal tenderloin: 50 g
5
Slice the baguette into thin pieces and fry each piece in a pan until golden brown on both sides.
- French baguette: 1 piece
6
Spread pesto on one side of each baguette piece, then carefully layer the slices of fillet.
- Pesto: 30 g
- Veal tenderloin: 50 g
7
Cut the Parmesan into pieces, crumble it a bit with your fingers, and place 3-4 pieces on each bruschetta.
- Parmesan cheese: 20 g
8
Add balsamic cream and sprinkle a little pepper.
- Balsamic cream: to taste
- Ground black pepper: to taste