Bruschetta with artichokes, shallots and Le Gruyère AOP

20' 30'

With the days gradually getting longer and spring on the way, it’s time for light, aromatic dishes – and this bruschetta with artichokes, shallots and Le Gruyère AOP is the perfect option. The tender artichoke hearts add a delicious, slightly tart freshness, while the mild shallots provide a touch of sweetness. The dish is topped off with the nutty, tangy taste of Le Gruyère AOP which enriches any slice of crunchy bread with its rich aroma. Whether served as an exquisite aperitif, a light starter or to go with a glass of wine on the terrace – this bruschetta is easy to make and absolutely delicious. Savour the perfect balance between freshness, flavour and crunchy lightness!

David Geisser

Ingredients for

Note

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Bruschetta with artichokes, shallots and Le Gruyère AOP

500 g
shallots
1
garlic cloves
50 g
butter
120 g
cane sugar
10 g
of salt
1
lemon
150 g
of port, red
40 g
of black balsamic vinegar
0.5 tsp
Espelette chili powder
1 pinch
of pepper
6 sprigs
of thyme
1 sprig
rosemary
2 sheets
of laurel
30 g
of jam sugar 2:1
350 g
of ciabatta
130 g
artichokes
70 g
of pitted green olives
1
spring onion
30 ml
olive oil
100 g
Gruyère AOP

Preparation

Bruschetta with artichokes, shallots and Le Gruyère AOP

Peel the shallots and garlic, chop finely and then cook over a low heat until soft. Add brown sugar and salt and stew for about 10 minutes.
Then grate in some lemon peel and top up with port and balsamic vinegar. Add all the seasoning and reduce slightly.
Finally, add in the jam sugar and simmer for a further 10 minutes. Taste and pour into a glass container.
Chop the ciabatta into slices and fry off in a pan with olive oil until golden brown (alternatively drizzle with olive oil and bake in the oven until golden brown at 200°C (fan) for around 8 to 10 minutes).
Cut the artichoke hearts into bite-sized chunks. Chop the olives and spring onions into rings.
Place the shallots on the ciabatta slices and then arrange the artichokes and olives on top. Coarsely grate the Le Gruyère AOP and distribute evenly over the prepared ciabatta.
Place in the fan oven pre-heated to 200°C for around 2 minutes. Remove from the oven, garnish with spring onions and serve.