Boursin

CHANTERELLE CROSTINI WITH BOURSIN GARLIC & FINE HERBS

Preparation

15 minutes

Cooking time

5 minutes

Plating

10 minutes

Ingredients - 12 servings

100 g of Boursin® Garlic & Fine Herbs (Dairy-free alternative now available)

1 sesame seed baguette

12 small chanterelles

2 small white pearl onions

36 pink peppercorns

12 flat-leaf parsley leaves

1 tbsp. butter

Salt and pepper

 

Appetizer

YOUR TURN TO CREATE

01

Wash the chanterelles, cut stems, and make sure no dirt remains.

Wash and quarter the white pearl onions.

02
03

Slice baguette into 1-cm thick pieces and toast.

Over medium-high heat, sauté the chanterelles and quartered onions in a skillet drizzled with olive oil. Season with salt and pepper.

04
05

Spread 2 teaspoons of Boursin® Garlic & Fine Herbs onto the toasted baguette slices. Top with a chanterelle and browned onion each.

Garnish with a few pink peppercorns and a leaf of parsley.

06
 

Chef’s Secret

To perfectly brown chanterelles, sauté them in a little bit of olive oil over medium-high heat for 2 minutes. They will release a bit of juice. Drain and throw them back in the skillet with a knob of butter.

Appetizer

YOUR TURN TO CREATE

01

Preheat oven to 400F.

Brush baguette slices on both sides with oil. Toast in oven on baking sheet until golden, about 7 min.

02

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.

03

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.