Bruschetta with antiboise and Rock Chives crème fraîche



  • 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


  • 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.

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