Smoked bread bruschetta, fresh thyme ricotta, artichoke heart brunoise and seared chorizo, balsamic caramel, basil leaf |

Preparation time: 40 min

Preheat your Oven at 400 °F

• Setting up

  Prepare the containers you will use to smoke the bread.

  Thin out the thyme and chop lightly.

  Remove the skin from the chorizo sausage, then dice it into small pieces.

  Thaw artichoke hearts.

  Thin out the basil.

• Smoked bread

  Place the wood chips in a stainless steel container. Lay out the slices of farmhouse bread on a perforated baking tray or fine grid.

  Using a blowtorch, light the wood shavings. Once an ember has formed, place the plate or grid with the bread on top.

  Place a sheet of aluminum foil (or lid) over the whole thing to seal it, and leave the bread to smoke for 3 to 4 minutes.

  Remove the bread once it's sufficiently smoked, as you'll decide when you taste it.

  Translated with www.DeepL.com/Translator (free version)

• Ricotta

  In a bowl, combine the ricotta and thyme, season with salt and pepper and add a drizzle of olive oil.

• Artichoke and chorizo

  Cut the artichoke hearts into brunoise (larger than the chorizo).

  In a hot (fat-free) frying pan, brown the chorizo brunoise for a few seconds. Remove the chorizo to a plate with paper towels.

  In the same pan, repeat the operation with the artichoke brunoise, for about 2 minutes. Remove from the heat and add the chorizo, seasoning as required.

• On the plate

  Spread the thyme ricotta generously over the bread, then place the chorizo and artichoke brunoise on top.

  Garnish with a basil leaf. Drizzle with Balsamic caramel.