Bruchetta’s….a small party on your table. I just love coming up with new varieties. Bruchetta’s are so much fun to make, come up with new ones and rewarding if you see how quickly your efforts disappear :). Enjoy this new version with carpaccio and truffle mayonnaise.
Ingredients for 1 ciabatta:
- 1 ciabatta
- 300 gr carpaccio
- 1 clove of garlic
- 2 eggs
- 1 lemon
- 50 – 100 ml sunflower oil
- olive oil
- salt and pepper
- truffle oil
- fresh basil
- a handful of pine nuts
How to prepare it:
Start by baking the bread in the oven based on the instructions of the package. Have it cool down and once it’s cold enough cut it into nice slim slices. Put the slices on a griddle.
Put some olive oil in a small bowl, add crushed garlic of the garlic clove (cut the garlic in half, take out the root and squeeze it into the oil) and set it aside so that the garlic can really get into the olive oil.
Now you can make the truffle mayonnaise. Put the eggs, the lemon juice, salt and pepper in a jar that you can use with your food processor.
Mix all the ingredients with the food processor. Now add sip by sip a bit of sunflower oil whilst you are still mixing. Repeat this until the mayonnaise is firm but airy. Add the truffle oil and stir well. Try the mayonnaise. The truffle should not be dominant but should provide a nice, subtle taste.
Chop the basil and fry the pine nuts for a couple of minutes. Keep your eye on them, they can burn quickly.
Use the oil with garlic to grease the bread slices, make sure that you cover all of them and put them under the grill for about 2 minutes until they have a very nice light brown glance, they should be somewhat soft on the bottom and nice and crispy on the top. Be careful that you don’t grill the bread to long, they turn black in a blink of an eye.
Put a piece of carpaccio on every piece of bread. Sprinkle a bit of truffle mayonnaise on top. Finish off with some basil and pine nuts.
Ready to serve
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