Preparation the day before:
- Place the mascarpone, half the rocket, the onion, the shallot, the balsamic vinegar and pepper and salt in the blender: the mousse should be fairly fine.
- Defrost the plates of Beef Carpaccio at least 10 minutes before serving.
- Spread a little extra virgin olive oil on each slice of toasted bread and cover with a layer of rocket mousse.
- Place a chiffonade of Carpaccio slices on top, and the large Parmesan shavings.
- Season with unrefined salt.