Beef and oyster tartare
In a bowl, combine all ingredients thoroughly and set aside.
In a bowl, mix egg yolk, salt, Dijon mustard and oysters.
Slowly add grapeseed oil while whisking to create an emulsion.
Add lemon juice.
Preheat oven to 350 F.
Thinly slice baguette on a bias.
Lay on an ovenproof tray and drizzle with olive oil, and sprinkle with salt and pepper.
Bake until golden brown.
Remove from oven and cool.
Lay crostini on a decorative tray or plate.
Add a spoon of oyster mayo on to each crostini.
Top with a spoon of beef tartare.
Garnish with toasted pine nuts, diced pear and grated horseradish.
- 24 crostini