Bruschetta with antiboise and Rock Chives crème fraîche

Antiboise:

• 2 shallots
• 1 clove of garlic
• 75 ml tomato juice
• 75 ml game jus
• 1 dessert spoon white wine
• 1 dessert spoon balsamic vinegar
• 1 dessert spoon tarragon vinegar
• olive oil
• 2 tomatoes

Bruschetta:

• 4 slices of sourdough bread
• olive oil
• salt, freshly ground pepper 

Rock Chives crème fraîche:

• 60 ml crème fraîche
• 2 cartons of Rock Chives®
• salt, freshly ground pepper

 Also need:

• 4 slices of parma ham

• Peel and chop the shallots. Peel and finely slice the garlic. Gently fry the shallots and garlic in a little oil.
• Glaze with the tomato juice, game jus, white wine, balsamic vinegar and the tarragon vinegar. Simmer for 15 minutes over a low heat to thicken.
• Stir in 75 ml olive oil and allow to cool.
• Halve the tomatoes, remove the seeds and chop. Add to the antiboise.
• Brush the bread with olive oil. Toast the bread on both sides and season with salt and pepper.
• Whip the crème fraîche. Stir in the Rock Chives® and season with salt and pepper.
• Top the bread with the antiboise and parma ham. Sprinkle with olive oil and garnish with a quenelle of crème fraîche.