Top Rated Carpaccio Recipes

Beet Carpaccio
Cooking Planit is a meal planning website that takes the thinking and the guess-work out of cooking. It helps home cooks plan and prepare full meals with step-by-step instructions, ensuring all recipes in the meal are ready at the same time.Created by Cooking Planit's culinary director chef Emily Wilson, this recipe is an elegant and sophisticated way to showcase beets. With Cooking Planit's tactics in mind, a few simple ingredients come together to make a exciting blue cheese mousse that adds the perfect amount of tang to the beet's subtle flavor. 
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tomatoes
From the True Food: Seasonal, Sustain, Simple, Pure cookbook, this recipe's directions insist that it’s not worth it unless you’re working with the freshest possible in-season tomatoes, making it the perfect summertime pick. 
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4.666665
Cucumber Carpaccio
This recipe is all about good-quality ingredients and showing them off. Find some nice, juicy, ripe tomatoes at the farmers market and show them some love. This simple salad is a testament to the bounty of summer produce. See all cucumber recipes.
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Tuna Carpaccio with Daikon and Wasabi Emulsion
Created by Singaporean chef Jusman So of the restaurant Dava at Bali's Ayana Resort, this elegant carpaccio with nori-braised daikon, wasabi emulsion, and yuzu-marinated daikon requires multiple steps but is simple overall. The key for this recipe is using high-quality sashimi-grade tuna loin.
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Two-Beet and Goat Cheese Carpaccio
This healthy take on a carpaccio uses thinly sliced raw beets instead of the traditional beef. A scoop of goat cheese in the center to top it off, and voila! A light and delicious appetizer that’s ready in minutes. Pair with a Bordeaux dry or sweet white wines. Click Here to See More Carpaccio Recipes
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Tuna carpaccio with olive, mango, and caper dressing
This recipe is courtesy of Omar Allibhoy from his cookbook Spanish Made SimpleIn Spain we fish tuna off both the north and south coasts of the peninsula. It is very highly regarded, a real delicacy that’s pricey but worth every penny. Whether preserved in a glass jar, stewed or served raw, its particular taste and texture transform any recipe into a treat. On a hot summer’s day, this lean dish will bring you a smile. — Omar Allibhoy
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3.75
The great thing about this Provençal-style recipe is that it’s a lot lighter than most cannelloni recipes you see. No baking required; the filling is just a small serving of ricotta and mascarpone cheese, and the sheets are lightly greased in olive oil. The only real decadent part is the lobster jus, but trust us, it’s worth it. 
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3.42857
Cardoon Soup with Black Truffle Carpaccio
You might be wondering, what on Earth is a cardoon, anyway? A thistle-like plant, cardoons (also called cardone) grow abundantly in the Mediterranean and are usually in season from November to March. A close relative to the globe artichoke, the cardoon looks a bit like celery on steroids, growing as tall as six feet. It has thorny, silver-grey leaves and pom-pom-like purple blossoms. It’s not exactly a friendly-looking vegetable and it probably won’t make you salivate at first sight. But their delicate artichoke-like flavor is as refined as it is addictive. If you cannot find cardoons in your local store or farmers market, don’t despair! The velouté can be made with frozen artichoke hearts and tastes very similar.
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This decadent dessert is served at the spa of Mayflower Inn & Spa, Washington, Conn.
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