5–6 medium beets
4–5 dried figs, sliced
Fig & Balsamic Boursin
Balsamic glaze for drizzling
Sunflower sprouts or other microgreens
Thinly slice beets on a mandolin. If you don’t have one, poach beets for 2 to 3 minutes so they are easier to cut.
Fill beet slices with Fig & Balsamic Boursin, dried figs, and a drizzle of reduced balsamic.
Close “tacos” with a toothpick.
Preheat oven to 400F.
Brush baguette slices on both sides with oil. Toast in oven on baking sheet until golden, about 7 min.
Melt butter in a non-stick frying pan over medium-high. Add shallot, mushrooms and salt. Cook until mushrooms are soft and liquid evaporates, 6 min. Remove from heat.
Add lemon zest, juice and 3 tbsp parsley. Spread 2 tsp Boursin® on each toast. Top with mushroom mixture. Sprinkle with remaining 1 tbsp parsley.