Carpaccio with bruschetta

Carpaccio
Ingredients:
400g beef sirloin
20ml garlic oil
12 garlic cloves
8 pieces cappers
salt and black pepper
80g Parmesan cheese
4 sundried tomatoes
120g rucola

Preparation:
Clean the beef sirloin, pack in foil and freeze. Slice the frozen meat and place on a plate. Drip with garlic oil, add salt and pepper. Decorate with rucola, sundried tomatoes, cappers, shaved parmesan and roasted garlic.

Bruschetta
Ingredients:
bruschetta bread (8 slices 1cm thick)
4-6 big tomatoes
2-3 garlic cloves
40ml extra virgin olive oil
salt and black pepper
8 leafs fresh basil
8 shaves Parmesan cheese
balsamic vinegar
6 shallots

Preparation:
Roast the bread on oil until golden brown and crunchy. Dice seeded tomatoes, add thinly sliced garlic, oil, chopped basil and shallot, add salt and black pepper. Place seasoned tomatoes on a bruschetta, add a shave of parmesan, a basil leaf and roasted shallot and a drop of balsamic vinegar on top.

This starter goes well with
Hubert L’Original Brut.

Recipe by Chef of the Year 2008 and 2009
Jaroslav Žídek.