Carpaccio a la Francese

Préparation 15min
Préparation 2
Préparation 5min
fajitas bd-min

Ingrédients :

  • 4 plates of carpaccio
  • 4 tablespoons virgin olive oil
  • Freshly coarsely milled black pepper (4 twists)
  • Juice of 1 Menton lemon
  • One large slice country bread
  • Log or "crottin" of goats' cheese: 4 thick slices or 2 fresh crottins 
  • 4 sprigs flat-leafed parsley
  • 120g mixed green salad
  • 2 pineapple tomatoes 

Préparation :

  • Delicately lay out the Carpaccio slices on large plates, and keep cool.
  • Place the olive oil in a bowl, squeeze a lemon and add the juice. 
  • Cut the slice of country bread into four equal parts. 
  • Cut four slices 15mm thick from the goat's cheese log, or cut each "crottin" in half horizontally.
  • Place a slice of cheese on each piece of bread and brown in the oven or under the grill.
  • Meanwhile, delicately brush the marinade onto the carpaccio slices.
  • Pile green mixed salad in the middle of the carpaccio slices.
  • Wash the "pineapple" tomatoes, remove the stalk and core and cut each tomato into eight quarters.  
  • Wash the flat-leafed parsley, drain and set aside.
  • Lay 4 tomato quarters evenly on each plate.
  • Place a piece of toast with goat's cheese on each pile of salad.
  • Decorate with parsley leaves.
  • Serve.
Bon appétit !

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