100 g of Boursin® Garlic & Fine Herbs (Dairy-free alternative now available)
1 sesame-seed baguette
12 small-leaf basil sprigs
Balsamic vinegar reduction
Wash and finely slice radishes.
Slice baguette into 1 cm thick pieces and toast.
Spread about 2 tsp of Boursin Dairy-Free Garlic & Herbs on the toasted baguette pieces. Top with radish slices.
Garnish with one or two basil leaves and drizzle with balsamic vinegar reduction.
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.