Grilled tomato pesto bread


Serves 4
PREPARATION: approx. 25 minutes


  • 2 bunches basil, leaves plucked off
  • 1 clove garlic, pressed
  • 2 tbsp pine nuts, roasted, cooled down
  • 150 ml olive oil 
  • Salt, pepper


  • 1 baguette, approx. 250 g, halved
  • 2 medium tomatoes, halved, in slices approx. 5 mm thick
  • salt
  • 150 g Le Gruyère AOP KALTBACH, in slices (approx. 4 mm thick)
  • 2 pieces of strong aluminium foil
  • pepper


  • PESTO: Finely puree the basil with the remaining ingredients.
  • BREAD: Cut the bread in slices of approx. 2 cm but do not cut through. Spread the pesto on the incisions. Salt the tomatoes. Place 1 slice of Le Gruyère AOP KALTBACH and 1 slice of tomato in each cut. Place the bread halves on the middle of the aluminium foil. Fold the foil loosely over the bread.
  • GRILL: Grill over medium-high embers or medium heat for approx. 10 min. Open the foil and grill the bread for approx. 5 minutes.
KB_Hoehle_Wand_PDP Stage

The greatest pleasure lies in the anticipation, as the saying goes. It could hardly be greater during the 12-month aging period of our KALTBACH Le Gruyère AOP. After all, this classic is produced in our sandstone Cave under the watchful eye of our Cavemasters, allowing it to develop its fruity tanginess. Its rustic, lightbrown rind forms and the fine, crunchy salt crystals mature in its tender mass. A supreme taste experience.

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