Artichoke-Prune-Parmesan Bruschetta

5 ounces (150 grams) pitted prunes

½ cup dry white wine

Pinch each of cumin, lovage, and rue seeds

1 teaspoon pepper

½ jar marinated artichoke hearts, drained, chopped

¼ teaspoon vinegar

¼ cup parmesan cheese, grated

¼ cup honeyed wine

1 bunch each, oregano and thyme

2½ tablespoons mayonnaise

1 french baguette, sliced

1. Preheat broiler.
2. Plump the prunes in water; cook them with the wine and herbs. When the prunes start to disintegrate, add the artichokes, vinegar, cheese, and honeyed wine. Tie together a bouquet of thyme and oregano; use the bouquet like a spoon to stir in mayonnaise.
3. Top bread rounds with spread. Arrange bruschetta on a baking sheet. Broil until spread is heated through and begins to brown, about 2 minutes.