BEEF CARPACCIO CROSTINI WITH BLACK TRUFFLE VINAIGRETTE

BEEF CARPACCIO CROSTINI WITH BLACK TRUFFLE VINAIGRETTE image

Yield 24 Servings

Number Of Ingredients 10

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8 tsp walnut oil or olive oil
2 Tbsp finely chopped truffle from jar
4 tsp red wine vinegar
2 tsp Dijon mustard
24 1/3-inch-thick baguette slices
Purchased tapenade or Kalamata olive spread
24 large fresh arugula leaves
24 wide Parmesan cheese shavings
1 8oz New York strip steak (about 1 inch thick and 2 inches wide),
well-trimmed, cut crosswise into 1/8-inch-thick slices

Steps:

Whisk oil, truffle, vinegar, and mustard in small bowl. Season vinaigrette with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate. Preheat oven to 350°F. Arrange bread slices on rimmed baking sheet. Bake until just beginning to color, about 8 minutes. Cool crostini on sheet. DO AHEAD: Can be made 3 hours ahead. Cover; let stand at room temperature. Spread each crostini with tapenade. Top each with arugula, cheese, slice of beef, and some vinaigrette. Arrange on platter and serve.