Boursin

SWEET POTATO TOASTS WITH BOURSIN GARLIC & FINE HERBS AND HONEY

Preparation

10 minutes

Cooking time

12 minutes

Plating

10 minutes

Ingredients - 12 servings

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

1 long slim sweet potato

Peanut oil

12 cranberries

3 walnuts

6 tsp honey

Appetizer

YOUR TURN TO CREATE

01

Scrub but do not peel the sweet potato. Pat dry and cut into 1-cm thick pucks.

Drizzle sweet potato pucks with oil and toss to coat. Preheat oven to 400 °F. Arrange sweet potatoes on baking sheet and bake for about 12 minutes.

02
03

While potatoes bake, roughly chop the walnuts.

Remove potatoes from oven and let cool. Spoon about 2 heaping teaspoons of Boursin® Garlic & Fine Herbs onto the cooled sweet potatoes.

04
05

Top with cranberries and chopped walnuts. Drizzle with honey.

Chef’s Secret

Place cranberries between 2 sheets of parchment paper and crush by rolling with a rolling pin. This will produce lovely leaf-shaped cranberries.

 

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.