Prepare the tomatoes: Using a paring knife, cut the bottoms off the tomatoes. Use an espresso spoon to scoop out the inside of the cherry tomatoes. Turn them opening up on a serving platter.
Peel and slice the cucumber into 1/4” rounds. Place on Serving platter with tomatoes. Peel and discard the outer leaves of the endives. Cut off the root end and separate the heads to find 16 delicious-looking leaves.
Add these to the serving platter.
Using your espresso spoon, scoop the desired amount of Boursin® Cheese into the cherry tomatoes, on top of the cucumber slices and into endive leaves. Alternately, you can use a pastry bag fitted with a small plain or star tip.
Garnish with minced chives, parsley, freshly ground black pepper or edible flowers.
Use the extra endive leaves and hearts chopped into a salad or soup.
If you do not have a pastry bag, fill a zip top sandwich bag with Boursin® Cheese, snip off the bottom corner and squeeze the top, so the Cheese flows out the cut corner and onto the vegetables.