Carpaccio, Capers and Parmesan Toast

• Serves 4

• Preparation time:

• Cooking time:

Ingredients

4 slices multigrain bread
4 tablespoons olive oil
24 small slices of beef carpaccio
the juice of ½ a lemon
40 g capers
50 g chunk of Parmesan
salt and pepper

Method

Brush each slice of bread with 1 tablespoon of olive oil, then top with six slices of carpaccio.

Drizzle with a little lemon juice, then sprinkle with capers and large flakes of Parmesan.

Season with salt and pepper before serving.

These are edited extracts from Toast by Sabrina Fauda-Role and Salads by Sue Quinn published by Hardie Grant Books $19.99 each and are available in stores nationally.

Notes