Cut each slice of rye bread into 3 rectangles.
Cut the Entremont Comté slices in half.
Wash, dry, and slice the tomatoes.
Layer the ingredients alternating rye bread, aubergine caviare, tomato, young shoots, and Entremont Comté. End with a slice of rye bread and a strip of Comté cheese held in place with a toothpick.
Photo credit: Stéphanie Iguna@LaFoodFactory