Flatbreads with beef carpaccio, arugula, and Sbrinz
- Lactose Free
- Energy Kcal 119
- Carbohydrates g 8.3
- of which sugars g 0.6
- Protein g 8.3
- Fats g 5.8
- of which saturated fat g 2.01
- Fiber g 0.5
- Cholesterol mg 23
- Sodium mg 368
- Difficulty: Very easy
- Prep time: 15 min
- Makes: 12 pieces
- Cost: Low
PRESENTATION
Flatbread beef carpaccio is such a fun and tasty appetizer. I mean, it mixes amazing flavors from Northern Italy and the Alps. You gotta try it! Picture this: a crispy schiacciata—common in Tuscany or Liguria—topped with thin slices of raw beef. So so tender, they just melt right on your tongue. The key? Super fresh beef, either vacuum-sealed or sliced by the butcher, with all nerves and fat removed. Folks in Veneto take their carpaccio seriously. Like, no question, you're in for something special. What makes this dish stand out is the mix of flavors: a smooth arugula pesto adds a tangy kick, and sbrinz cheese flakes—think Swiss cheese but with a nutty flavor—bring a creamy bite. Every bite's got a bit of everything, making this flatbread beef carpaccio super fun to snack on.
In Northern Italy, blending regional favorites is the thing, and this arugula flatbread nails it. It combines beef carpaccio, which started in Venice, with schiacciata from Tuscany, plus sbrinz from the Swiss border. You bite into it and, wow, that moist and delicate texture of the beef, the sharpness of the arugula, and those golden cheese shavings—they just top it all off. And perfect as finger food, too. Really great for sharing at a party or as a fun starter with friends. To really enjoy this sbrinz cheese recipe, pair it with a light red wine. And honestly, it complements the fresh, clean flavors beautifully. This dish is all about keeping things simple but using top-notch ingredients. Every piece of flatbread with beef feels a bit special. Seriously good for anyone who loves beef carpaccio appetizers or Swiss cheese flatbread toppings. It’s a tasty twist on classic Italian snacks, showing off regional character. Plus, it makes your appetizer spread a little more exciting. Whether you are hosting a gathering or just want a unique starter, this dish is sure to impress with its Italian and Alpine influences. And listen, you can't go wrong with that!
INGREDIENTS
- Ingredients for 12 Flatbreads
- Cracker 12
- Beef 8.8 oz (250 g) - carpaccio
- Sbrinz cheese 1.75 oz (50 g)
- Lemon juice ½
- Extra virgin olive oil to taste
- For the Arugula Pesto
- Arugula 2 ½ cups (50 g)
- Parmigiano Reggiano PDO cheese 0.9 oz (25 g)
- Pecorino cheese 0.9 oz (25 g)
- Pine nuts ¼ tbsp (25 g)
- Garlic ½ clove
- Extra virgin olive oil to taste
- Fine salt to taste
How to prepare Flatbreads with beef carpaccio, arugula, and Sbrinz
To prepare the flatbreads with beef carpaccio, arugula, and Sbrinz, start with the Arugula Pesto: take a bunch of arugula 1, remove the stems, wash the leaves under running water, dry them, and put them in the mixer with the pine nuts, Parmigiano Reggiano, pecorino, half a clove of garlic, salt, and a drizzle of olive oil 2. Start blending at low speed and gradually add more olive oil in a stream until you get a well-blended creamy mixture 3.
Set the pesto aside for a moment and move on to the carpaccio 4: place the meat on the cutting board, cut it into slices 5, and transfer it to a bowl. Squeeze half a lemon over the meat and drizzle with a bit of olive oil 6.
Now grate the Sbrinz 7 with a large-hole grater to get flakes 8. You can then assemble your flatbreads: start with the arugula pesto, put it in a pastry bag with a star tip, and then create a rosette of pesto on each flatbread 9,
then add the slices of beef carpaccio 10 and finally a few flakes of Sbrinz 11. You can now serve your flatbreads with beef carpaccio, arugula, and Sbrinz 12!