This recipe transforms the classic Italian beef carpaccio into an elegant handheld bite. Thin slices of raw beef tenderloin are layered onto crisp toasted baguette rounds, finished with shaved Parmesan, arugula, and a drizzle of truffle oil or extra virgin olive oil. The result is a luxurious yet simple snack that pairs beautifully with wine or champagne.
Yields 16 Servings Servings Quarter (4 Servings) Half (8 Servings) Default (16 Servings) Double (32 Servings) Triple (48 Servings) Prep Time 15 minsCook Time 10 minsTotal Time 25 mins~16 crostini
For the crostini
1 baguette, cut into ~16 thin slices
2 tbsp olive oil (for brushing)
Pinch of sea salt
For the topping
6 oz beef tenderloin or sirloin, sliced paper-thin (ask butcher to slice or use a sharp knife after partially freezing meat)
2 cups baby arugula
2 oz Parmesan cheese, shaved into curls
2 tsp high-quality extra virgin olive oil or truffle oil
1 tsp lemon juice
Freshly cracked black pepper
Sea salt, to taste
Make the Crostini
1
Preheat oven to 375°F (190°C) .
Arrange baguette slices on a baking sheet. Brush lightly with olive oil and sprinkle with sea salt.
Bake for 8–10 minutes , turning once, until golden and crisp. Let cool.
Prepare the Beef
2
Slice beef into very thin pieces. (Tip: freeze beef for 20–30 minutes to firm up, making slicing easier.)
Keep chilled until ready to assemble.
Assemble the Crostini
3
Toss arugula lightly with olive oil and lemon juice.
Place a few leaves of arugula on each crostini.
Top with a slice of carpaccio-style beef.
Finish with shaved Parmesan, cracked black pepper, and a drizzle of truffle or olive oil.
Serve & Enjoy
Tips & Variations
5
Safety first: Use the freshest beef possible (sushi-grade or butcher-sliced) since it’s served raw.
Add crunch: Sprinkle with toasted pine nuts or crushed walnuts for texture.
Flavored oils: Try a drizzle of basil oil or chili oil for a creative twist.
Make ahead: Toast crostini up to 1 day ahead; store in an airtight container. Assemble just before serving.
Suggested Pairings
6
Drink: A crisp Prosecco , light Chianti , or even a dry rosé .
Side idea: Serve alongside marinated olives or an antipasto platter.
Ingredients ~16 crostini
For the crostini
1 baguette, cut into ~16 thin slices
2 tbsp olive oil (for brushing)
Pinch of sea salt
For the topping
6 oz beef tenderloin or sirloin, sliced paper-thin (ask butcher to slice or use a sharp knife after partially freezing meat)
2 cups baby arugula
2 oz Parmesan cheese, shaved into curls
2 tsp high-quality extra virgin olive oil or truffle oil
1 tsp lemon juice
Freshly cracked black pepper
Sea salt, to taste
Directions Make the Crostini
1
Preheat oven to 375°F (190°C) .
Arrange baguette slices on a baking sheet. Brush lightly with olive oil and sprinkle with sea salt.
Bake for 8–10 minutes , turning once, until golden and crisp. Let cool.
Prepare the Beef
2
Slice beef into very thin pieces. (Tip: freeze beef for 20–30 minutes to firm up, making slicing easier.)
Keep chilled until ready to assemble.
Assemble the Crostini
3
Toss arugula lightly with olive oil and lemon juice.
Place a few leaves of arugula on each crostini.
Top with a slice of carpaccio-style beef.
Finish with shaved Parmesan, cracked black pepper, and a drizzle of truffle or olive oil.
Serve & Enjoy
Tips & Variations
5
Safety first: Use the freshest beef possible (sushi-grade or butcher-sliced) since it’s served raw.
Add crunch: Sprinkle with toasted pine nuts or crushed walnuts for texture.
Flavored oils: Try a drizzle of basil oil or chili oil for a creative twist.
Make ahead: Toast crostini up to 1 day ahead; store in an airtight container. Assemble just before serving.
Suggested Pairings
6
Drink: A crisp Prosecco , light Chianti , or even a dry rosé .
Side idea: Serve alongside marinated olives or an antipasto platter.
Carpaccio Crostini with Parmesan
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