12 plain brioche rolls
½ cup of apple jelly
1 bunch of chives
12 pecans
1 tablespoon of maple syrup
A few sunflower sprouts
Using a round or square cookie cutter, cut brioche into pieces.
Toast brioche pieces in the oven until crispy.
Melt apple jelly in a saucepan for a few minutes to make it more liquid.
Dip brioche pieces in apple jelly and top them with finely chopped chives.
Form small balls with Boursin® Cranberry & Pepper and place them on top of brioche pieces.
Caramelize pecans in maple syrup and place them on top of bites.
Add a sunflower sprout to garnish and impress your guests.