4–5 watermelon radishes
Fig & Balsamic Boursin
Pea shoots or other microgreens
Thinly slice watermelon radishes using a mandolin or knife.
Top with Fig & Balsamic Boursin, sunflower seeds, and pea shoots.
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.