1 (18oz) roll prepared polenta
Salt & freshly ground pepper
1 (5oz) pkg. dried tart cherries
5.2 oz Boursin Truffle Salt & Hint of Pepper
1 cup roasted and salted pistachios, roughly chopped
Preheat oven to 400°F. Brush or spray a large baking sheet with olive oil.
Cut polenta into 1/2-inch slices, then cut each slice into quarters.
Brush tops with olive oil and place on baking sheet, oiled sides down. Brush tops with olive oil.
Bake for 10 minutes, flip and bake for another 10 minutes.
Broil for 2-3 minutes until golden brown.
While polenta is baking, place cherries in a heat-safe bowl and cover with boiling water. Let steep for 5 minutes and drain.
Top each polenta bite with 1-2 cherries, a heaping teaspoon of Boursin Cheese, a few chopped pistachios and a dot of honey.