12 slider buns
Store-bought or homemade onion confit
(2 small onions sliced thinly, 1 tbsp. maple syrup, 1 tbsp. balsamic vinegar, salt and pepper)
3 Toulouse sausages
Fig & Balsamic Boursin
Grill Toulouse sausages. Once cooked, slice into rounds.
Heat slider buns and fill with onion confit, sausage slices, and Fig & Balsamic Boursin. Top with fresh basil.
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.