100 g of Boursin® Garlic & Fine Herbs (Dairy-free alternative now available)
3 red Belgian endives
1 small jar of cherry tomato confit
12 sprigs oregano
Cut the head of the endive and pull the leaves off the head. Rinse leaves and pat dry.
Spoon about one teaspoon of Boursin® Garlic & Fine Herbs into each leaf, then top with a quarter of tomato confit and a sprig of oregano.
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.