Carpaccio and Roquefort Tapas - Jean Routhiau

Carpaccio and Roquefort Tapas

Preparation : 15min


For 4


  • Defrost a portion of Beef Carpaccio.
  • Slice the country bread, toast then cut each slice in two.
  • Spread the toast slices with olive oil.
  • Pile the rocket salad on the carpaccio in a pyramid.
  • Add the slices of carpaccio, picking them up in the middle so as not to tear them.
  • Crumble a little Roquefort cheese on the carpaccio.
  • Sprinkle with crushed hazelnuts.
  • Sprinkle a few drops of balsamic syrup over the open sandwiches.

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