Heat up grill to high heat, lightly char cut bread. if you do not have a grill, toast under a watchful eye on broil in the oven. Remove and set aside.
Place whole egg and egg yolk in your blender. Turn on high and allow to whip around until eggs are a light and fluffy. Remove the center hole of your blender lid. While running on high very, very slowly drizzle in olive oil. If you add to fast it will not emulsify properly.
Leave blender on after adding olive oil and now add whole garlic cloves, juice from a fresh lemon and 1 teaspoon lemon zest. Season with a sprinkle of fine sea salt and freshly cracked black pepper. Continue to blend on high for at least one minute. Stop and taste, add more salt and/or pepper to taste.
Smear garlic aioli on each slice of bread. Drape one slice of beef tenderloin carpaccio on each slice. Garnish with a sprinkle of course black sea salt on two corners, a grape tomato halve on the third and a rosemary spring in the center.
Enjoy your Beef and Garlic Carpaccio Crostinis!
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