Beef Carpaccio open sandwich with rocket mousse, olive oil and Parmesan

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.

Method:

• Defrost the plates of Beef Carpaccio at least 10 minutes before serving.

To serve:

• 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.