Crostini with Beef Carpaccio, Avocado and Walnut Seeds

Ingredients

• 225 g beef fillet (trimmed)
• 4 slices country bread
• 4 tbsp olive oil
• 1 garlic clove (peeled)
• 1 handful Arugula
• 1 Avocado
• 2 tbsp Walnuts (chopped)
• 40 g parmesan (freshly grated)
• 1 tbsp walnut oil
• 3 tbsp Lemon juice
• Salt
• Pepper (from the grinder)

Instructions

1. 1.

   Wash beef fillet, pat dry and wrap in cling film; chill for about 1 hour.

2. 2.

   Brush bread slices with 2 tbsp olive oil and grill both sides until golden brown. Rub with cut side of halved garlic clove.

3. 3.

   Wash arugula, shake dry and place half on the breads. Peel avocado, halve, pit and slice thinly; arrange over arugula.

4. 4.

   Slice beef fillet into very thin pieces (or gently pound flat if needed), optionally using a slicer. Distribute over the breads, top with remaining arugula, walnuts and parmesan. Mix leftover olive oil with walnut oil and lemon juice; drizzle over the loaves. Season with pepper, lightly salt and serve.