Grilled crostini with smoked provolone, beef tartare, egg yolk, and raspberries

Preparation:

Marinated Egg Yolk
In a bowl, combine equal parts fine sea salt and sugar. Create a small well in the center and gently nestle in the egg yolk. Cover completely with the curing mixture and refrigerate for 48 hours. Once firm, carefully rinse under cold water and pat dry.

Raspberry Preparation
Place fresh raspberries into a sealed bag and freeze until solid. Once frozen, gently crush them into fine granules.

Beef Tartare
Form the finely chopped beef tartare into a neat cylinder using a ring mold. Lightly press to hold its shape.

Bread and Cheese
Using the same ring mold, cut rounds from slices of the bread. Toast them in a hot pan with a drizzle of olive oil until golden and crisp—approximately 2 minutes per side.
Cut the smoked provolone using the same mold and grill on high heat for about 30 seconds per side, just until slightly melted and caramelized.

Plating
Layer the components begin with the toasted bread, followed by the warm smoked provolone, then the tartare. Finish by finely grating the cured egg yolk over the top and delicately scattering the frozen raspberry crumble for a vivid, tangy contrast.