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Recipe

Boursin® Beet Chip Tarts

with Boursin® Garlic & Fine Herbs Cheese
Celebrate with our Boursin® Beet Chip Tarts, crafted with Boursin® Garlic & Fine Herbs cheese on pumpernickel bread, topped with beet chips and mint leaves.

  • Level easy

  • Prep time 20 MIN

  • Cook time 0 MIN

  • Total time 20 MIN

Directions

Your Turn To Create

Beet Chip Tarts
  • Cut the bread into circles using a 3-inch diameter cookie cutter.
  • Cut parchment paper in 12 1.5-inch-wide by 6 inch long strips.
  • Place cookie cutter on top of bread. Take 1 strip of parchment paper and touch ends to create a small circle. Place circle inside cookie cutter and release so paper touches sides of the cutter.
  • Place 2 tbsp Boursin® on top of bread, inside paper, and press out the cheese to fill the circle.
  • Remove cookie cutter, leaving the parchment paper and repeat for remaining circle.
  • Freeze circles for 5 minutes, this will help to remove the paper easily.
  • Thinly slice the raw beets, and using a quarter size cookie cutter, punch out small beet circles from slices. Place on a paper towel to absorb the red juice.
  • Remove circles from freezer and remove the parchment paper.
  • Stick beet discs into cheese and garnish with a sprig of oregano.

Tip

If you don't have cookie cutters, you can use any type of cap or a drinking glass. And for plating, you can make circles out of aluminum foil, folded over several times to make a rigid band.

  • 2 boxes Boursin Garlic & Fine Herbs , crumbled

  • 6 slices of pumpernickel bread

  • 1 small beet, sliced thinly

  • 12 sprigs of oregano

  • 3 in diameter circle cookie cutter

  • Parchment paper

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