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Meat & PoultryIntermediate20 min
Alpine Bündnerfleisch Gruyère Crostini
This elegant crostini captures the essence of the Swiss Alps with its rich, savory, and slightly sweet profile. Thinly sliced Bündnerfleisch, a delicate air-dried beef, is draped over a creamy base of melted Gruyère and sweet fig jam. The crunch of toasted walnuts provides a perfect textural contrast to the tender meat and crisp bread.
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Ingredients
- •small baguette, sliced into 1/2-inch thick rounds
- •tablespoons olive oil
- •oz Gruyère cheese, shredded
- •tablespoons fig jam or preserves
- •oz Bündnerfleisch (air
- •dried beef), thinly sliced
- •1/4 cup walnuts, toasted and roughly chopped
- •Fresh thyme sprigs, for garnish
Prep Steps
- 1Preheat your oven to 375°F (190°C). Brush both sides of the baguette slices with olive oil and toast them on a baking sheet for 5 minutes
- 2minutes until lightly golden and crisp.\n
- 3Remove the crostini from the oven and immediately spread a thin layer of fig jam on each slice, followed by a generous sprinkle of shredded Gruyère cheese.\n
- 4Return the crostini to the oven and bake for another 3
- 5minutes, or until the Gruyère is fully melted and bubbly.\n
- 6Carefully remove the crostini. While still warm, gently drape one or two slices of Bündnerfleisch over the melted cheese on each piece.\n
- 7Garnish with the toasted walnuts and a few tiny sprigs of fresh thyme before serving immediately.
Chef's Tip & Pairing
Toasting the walnuts enhances their flavor and crunch; be sure to do this in a dry pan over medium heat until fragrant. Pair this rich, savory crostini with a crisp, dry Swiss Chasselas wine, which offers a light minerality to cut through the richness of the cheese and meat.
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