Carpaccio On Crostini With Arugula Recipes

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EASY BEEF CARPACCIO WITH ARUGULA RECIPE



Easy Beef Carpaccio With Arugula Recipe image

Beef carpaccio is a fabulous appetizer to serve when entertaining guests-it looks and tastes great and it's easy to prepare.

Provided by Deborah Mele

Categories     Appetizers and Hors d'Oeuvres

Time 1m

Yield 6

Number Of Ingredients 8

1 pound beef tenderloin
1 (5 ounce box) fresh baby arugula, washed and dried (see note)
1/2 cup extra virgin olive oil, divided
Kosher salt and freshly ground black pepper
3 tablespoons freshly squeezed juice from about 2 lemons
1 teaspoon Dijon mustard
1 egg yolk
10 small tomatoes cut into quarters to garnish

Steps:

  • Wrap beef tenderloin in plastic wrap, and chill in freezer for 1 hour. Using a very sharp knife, cut beef across the grain into 1/8-inch-thick slices. Place slices between sheets of plastic wrap or wax paper and gently pound with the flat end of a meat mallet, or roll with a heavy rolling pin until paper-thin.
  • Arrange slices on 6 individual chilled plates. Add arugula to a bowl and toss with 4 tablespoons of olive oil and season with salt and pepper. Arrange arugula in a pile in the center of each plate.
  • Place remaining 4 tablespoons oil, lemon juice, mustard, egg yolk, salt and pepper in a 2-cup measure. Use an immersion blender or hand blender to mix until thick. Drizzle mustard sauce around each plate avoiding arugula. Garnish plates with tomato quarters and serve immediately. Notes For this dish it is best to use baby or wild arugula, but if this is not available, you can use mixed baby salad greens. You can either drizzle your carpaccio dish with a lightly flavored mustard sauce as I have in my recipe, or choose to use a simple lemon vinaigrette. To create your vinaigrette, top your carpaccio with a squeeze of lemon, a drizzle of olive oil, and a sprinkle of salt and pepper.

Nutrition Facts : Calories 461 kcal, Carbohydrate 8 g, Cholesterol 126 mg, Fiber 2 g, Protein 22 g, SaturatedFat 10 g, Sodium 158 mg, Sugar 5 g, Fat 39 g, ServingSize serves 6, UnsaturatedFat 0 g

PROSCIUTTO AND CUCUMBER CROSTINI WITH ARUGULA MUSTARD



Prosciutto and Cucumber Crostini with Arugula Mustard image

Provided by Giada De Laurentiis

Categories     appetizer

Time 20m

Yield 16 crostini

Number Of Ingredients 10

2 cups baby arugula
1/4 teaspoon salt
1 clove garlic
1/3 cup whole-grain mustard
3 tablespoons maple syrup
1 baguette
1/4 cup olive oil
1/2 teaspoon salt
1/2 English cucumber, thinly sliced into ribbons with a vegetable peeler
4 ounces prosciutto, thinly sliced, halved lengthwise

Steps:

  • Preheat the broiler to high.
  • For the mustard: Place the arugula, salt and garlic in a food processor. Pulse until finely chopped. Add the mustard and maple syrup and puree until smooth. Transfer to a container and refrigerate until ready to use. (The mustard can be made up to 2 days in advance.)
  • For the crostini: Slice the baguette on a steep bias into 1/4-inch slices; it should yield about 18 to 20 slices. Brush each slice with some of the olive oil and place on a baking sheet. Sprinkle with the salt and broil until golden brown and crunchy, 5 to 6 minutes. Set aside to cool.
  • To assemble, spread 1/ 2 teaspoon of the arugula mustard onto each crostini. Top with a ribbon of cucumber and a piece of prosciutto, folded into a ribbon-like shape. Serve.

Nutrition Facts : Calories 120 calorie, Fat 4 grams, SaturatedFat 1 grams, Cholesterol 6 milligrams, Sodium 485 milligrams, Carbohydrate 15 grams, Fiber 1 grams, Protein 5 grams, Sugar 2 grams

BEEF CARPACCIO CROSTINI WITH BLACK TRUFFLE VINAIGRETTE



BEEF CARPACCIO CROSTINI WITH BLACK TRUFFLE VINAIGRETTE image

Categories     Beef     Cheese

Yield 24 Servings

Number Of Ingredients 10

8 tsp walnut oil or olive oil
2 Tbsp finely chopped truffle from jar
4 tsp red wine vinegar
2 tsp Dijon mustard
24 1/3-inch-thick baguette slices
Purchased tapenade or Kalamata olive spread
24 large fresh arugula leaves
24 wide Parmesan cheese shavings
1 8oz New York strip steak (about 1 inch thick and 2 inches wide),
well-trimmed, cut crosswise into 1/8-inch-thick slices

Steps:

  • Whisk oil, truffle, vinegar, and mustard in small bowl. Season vinaigrette with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate. Preheat oven to 350°F. Arrange bread slices on rimmed baking sheet. Bake until just beginning to color, about 8 minutes. Cool crostini on sheet. DO AHEAD: Can be made 3 hours ahead. Cover; let stand at room temperature. Spread each crostini with tapenade. Top each with arugula, cheese, slice of beef, and some vinaigrette. Arrange on platter and serve.

CARPACCIO, ARUGULA, AND PARMESAN STACKS



Carpaccio, Arugula, and Parmesan Stacks image

Provided by Katie Brown

Categories     Beef     Appetizer     No-Cook     Cocktail Party     Quick & Easy     Mayonnaise     Parmesan     Arugula

Yield Makes 8 servings

Number Of Ingredients 8

Mayonnaise: 1/4 cup
Lemon Juice: 2 tablespoons
Dijon Mustard: 2 tablespoons
Salt: 1/2 teaspoon
Cracked black pepper: 1/2 teaspoon
Carpaccio (paper-thin slices of beef tenderloin): 16 slices
Arugula: 1 bunch, washed, dried, and roughly chopped
Parmesan cheese: 1/4 pound, shaved

Steps:

  • Get Cookin'
  • 1. Make the mayonnaise sauce by mixing the mayonnaise, lemon juice, and mustard with a whisk.
  • 2. Season with salt and pepper and set aside.
  • 3. Lay in a slice of carpaccio, using a 2-inch length of 3-inch pipe as a mold, folding in the sides to fit in the mold.
  • Place a mound of chopped arugula on top of the carpaccio and then place another piece of carpaccio on top, folding over to fit the pipe.
  • Pull off the pipe and top the stack with shaved Parmesan and fresh cracked pepper.
  • Drizzle with mayonnaise sauce.
  • Hints & Clues
  • · Carpaccio is thinly sliced beef tenderloin, but you can also have a carpaccio of any type of meat that is safe to eat raw or cured (such as bison, boar, or duck) or high-quality fish.
  • · Ask your butcher to prepare the carpaccio for you if you are interested.
  • · Arugula has a peppery flavor that goes well with the salty Parmesan and tangy taste of lemon, mustard, and mayonnaise.
  • · Use a flat vegetable peeler to shave Parmesan cheese. Use the peeler like you're a peeling a carrot, or cucumber to make thin shaved strips.
  • · It is common to coat carpaccio with lemon juice and olive oil before serving it. They not only help to bring out the taste, but help with freshness and color.

CARPACCIO ON CROSTINI WITH ARUGULA RECIPE



Carpaccio on Crostini with Arugula Recipe image

Provided by akselden

Number Of Ingredients 11

Crostini:
3 x 1/4 lb. (125 g) pieces of beef filet mignon
1/4 cup (50 ml) extra-virgin olive oil
1/4 cup (50 ml) lemon juice
1 bunch fresh arugula, washed and dried
18 to 24 crostini (recipe follows)
Salt and freshly ground black pepper
18 to 24 shavings of Parmigiano Reggiano
1 to 2 baguettes
Extra-virgin olive oil
1 to 2 garlic cloves, sliced in half

Steps:

  • 1.Wrap each piece of beef in foil and chill in the freezer for 1to 2 hours, until about to freeze. 2. Whisk together the olive oil and lemon juice. Remove the beef from the freezer, unwrap, and slice paper-thin. Flatten the slices by pounding them between two pieces of waxed paper. Cut the slices into 1-1/2" pieces. 3. Tear the arugula leaves into pieces and place a piece on each crostini. Top with a piece of beef and drizzle on a Iirtle of the olive oil and lemon dressing. Sprinkle with salt and pepper and garnish with the Parmigiano Reggiano shavings. Crostini: 1. Slice the baguettes into 1/2" slices. 2. Set under pre-heated broiler and toast until lightly browned on both sides. If serving the same day, rub the bread slices with 1to 2 large garlic cloves, sliced in half lengthwise, then brush with 2 to 3 tbsp (25 to 45. ml) olive oil. If making in advance, let cool, then keep in an airtight container for up to two days. Rub with garlic and brush with olive oil before topping.

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