Toasted cheesy ciabatta with fillet carpaccio and pesto salad – Food & Home Magazine
Entertaining this weekend? This toasted cheesy ciabatta with fillet carpaccio and pesto salad is the perfect dish to serve!
Ingredients
- <h3>CARPACCIO</h3>
- olive oil, to sear
- 300g beef fillet
- <h3>TOASTED CIABATTA</h3>
- 4 ciabatta slices
- 2 garlic cloves, peeled
- 80g butter, softened
- 50g Parmesan, grated + extra, shaved (to serve)
- <h3>PESTO SALAD</h3>
- 60g beetroot microleaves
- 60g watercress
- 60ml (4 tbsp) caperberries
- 50g basil pesto
- salt and freshly ground black pepper, to taste
- basil leaves, to garnish
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