120 g of Boursin® Cranberry & Pepper
6 slices of pumpernickel bread
1 raw beet
12 sprigs oregano
Use a round cookie cutter to cut the pumpernickel bread into pucks about 6 cm in diameter. Place a piece of parchment paper inside the cookie cutter on top of the bread.
Fill the cookie cutter with about 2 cm of Boursin® Cranberry & Pepper. Remove the cookie cutter and repeat on the next piece of bread.
Freeze toasts for 5 minutes to make parchment paper removal easier.
Cut the raw beet into thin slices. Using the cookie cutter, cut the beet slices into rounds. Place the rounds on a paper towel to absorb the red juice.
Take the toasts out of the freezer and remove parchment paper. Decorate toasts with beet rounds and garnish with a sprig of oregano.
If you do not have a round cookie cutter, you can use different sized caps from products such as toothpaste, deodorant, etc. Just make sure to thoroughly wash them beforehand. For plating, you can make your own circular mould with aluminum foil folded over several times to get a solid outline.
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.