First preheat the oven to 350 degrees. Slice the baguettes approximately 1/4 of an inch thick and line them out on a sheet pan, drizzle them with extra virgin olive oil, sprinkle with salt and bake for 5-7 min, until edges are golden brown and slices are crisp like a crouton. Set the crostini to the side and allow to cool completely.
To prepare the Tartar, first trim away any sinew or fat, normally fat is your friend when cooking, but in raw form it has a very un-pleasurable texture. Once the beef is cleaned, begin chopping the meat by hand until it resembles coarsely ground hamburger, place that in a cold mixing bowl. Next, add the toasted and crushed pistachios, extra virgin olive oil and a little bit of coarse salt, mix and set aside.
In a separate mixing bowl assemble the beet and peach salad. Start by peeling the beets, then using a mandolin, slice the beets very thin. Stack the beet slices and using a knife cut them into thin matchsticks and then add them to the mixing bowl. For the peaches, core, peel, dice and then add to the mixing bowl with the beets. Mix with the juice of one lemon, a couple of tablespoons of extra virgin olive oil and salt.
To assemble the crudo, take a crostini and top it with a small spoonful of the tartar and pistachio mixture and the beet and peach salad, add a pinch of coarse finishing salt and to gild the lily, top it with a little crème fraiche. Assemble the rest of the crostini and lay out on a serving platter and you’ll have horderves for 12.