Tartare crostini

Tartare crostini

Total: 25 Min. | Active: 25 Min.
Nutritional value / people: 389 kcal
, Fat: 6 g
, Carbohydrate: 57 g
, Protein: 26 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 shallot
30 g capers, rinsed, drained
30 g pitted green olives
50 g dried tomatoes in oil, drained

Steak tartare

300 g beef rump, thinly diced
3 tbsp ketchup
1 tbsp Worcestershire sauce
½ tsp hot paprika
½ tsp salt
a little pepper

Toast the bread

1 baguette (approx. 360 g), cut diagonally into 2-cm-thick slices
some onion sprouts
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How it's done


Finely chop the shallots, capers, olives and tomatoes together, place in a bowl.

Steak tartare

Stir in the meat and all the other ingredients up to and including the pepper.

Toast the bread

Without adding any oil, toast the baguette slices on one side in a non-stick frying pan for approx. 2 mins. Top with the tartare and scatter the shoots on top.

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