100 g of Boursin® Garlic & Fine Herbs
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
Wash the chanterelles, cut stems, and make sure no dirt remains.
Wash and quarter the white pearl onions.
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.
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.
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.
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.