Topinambur bruschetta | jerusalem artichoke bruschetta

This is my new favourite easy and really great recipe.
Thanks to my colleague and friend Golnar, who introduced it to me.
Usually I find it quite elaborate to peel and cook topinambur only to have major flatulence in the end, wishing to never have eaten the stuff in the first place.
I guess it is only a question of the amount, so this is the perfect dish. Topinambur as a starter.


  • ca. 8 topinambur/jerusalem artichoke bulbs
  • 4 tbsp olive oil
  • salt & pepper
  • ciabatta or baguette

Peel, wash and finely chop the topinambur.
Mix it in a bowl with the olive oil and season with pepper and salt to taste. If you think it needs more oil, then go for it.
Top two or three slices of the bread per person with the mixture.
And that’s it, ready to eat.


Topinambur Bruschetta

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