Crostini with smoked marlin and beetroot
Leonardo Pellacani
Menù Ingredients
90 g. Beetroot, pre-cooked
200 g. Sliced Bread
50 g. Red Onions
q.s. Pink Grapefruit
q..s. Parsley
q.s. Butter
Serve 6
Take the sliced bread ,butter it and with a pastry cutter make some round toast and bake them in the oven for few minutes. Once cooled, make tufts of mayonnaise on each, then add cubes of beetroot and marlin on top of it. Finish by decorating with a slice of red onion ,previously dried in the oven, a few capers, some grapefruit wedges and parsley.
