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.

Meat & Poultry

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

Method

Preheat 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
minutes until lightly golden and crisp.\n
Remove 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
Return the crostini to the oven and bake for another 3
minutes, or until the Gruyère is fully melted and bubbly.\n
Carefully remove the crostini. While still warm, gently drape one or two slices of Bündnerfleisch over the melted cheese on each piece.\n
Garnish 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.

From the Tini Crostini Collection