80 g of Boursin® Garlic & Fine Herbs (Dairy-free alternative now available)
12 small salted store-bought shortbread cookies (or 12 small salted crackers)
1 cooked beet
12 pine nuts
12 sprigs small-leaf basil
Finely dice the beets (approx. 2-mm pieces). Toast pine nuts in a dry skillet over medium-high heat.
Uniformly top each cookie with the diced beets.
Add a small teaspoon of Boursin® Garlic & Fine Herbs
Garnish with toasted sesame seeds and a basil leaf.
Use a cookie cutter with a diameter that is slightly smaller than the cookie’s to neatly add the diced beets.
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.