Beef carpaccio bruschcetta

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6 slices ciabatta bread cut 1/2 inch thick
1/2 Tbsp. olive oil
2 garlic cloves
2 Pequillo peppers
1 small Maui onion
1/4 pound thin sliced raw beef (or rare sliced roast beef)
1 Tbsp. wasabi paste
1 tsp. soy sauce
1 tsp. rice wine vinegar
1 tsp.  Lemon Ponzu sauce
1/ 2 tsp. sugar
Pinch smoked salt
2 ounces goat cheese
1 egg yolk
Juice of 1 lemon 

In a blender place egg yolk with lemon juice and a pinch of salt and pepper.  Add soy sauce, ponzu wasabi and sugar
At medium speed slowly drizzle in olive oil till mixture thickens, reserve
Cut peppers  and onions into small pieces and sauté in a small amount of olive till they caramelize
Add rice wine vinegar, touch of sugar and a pinch of smoked salt, cool down till peppers become jammy, reserve
Rub Ciabatta with garlic clove and brush with olive oil,grill on both sides, reserve
Place pepper jam on grilled bread, then place slices of beef on top followed by sweet soy wasbi aioli
Finish with crumbled fresh goat cheese