Crostini with smoked marlin and beetroot


Leonardo Pellacani

Other 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.