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Bruschetta with antiboise and Rock Chives crème fraîche
Ingredients
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
Method
- 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.
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