Boursin & Balsamic Glazed Grilled Stone Fruit Crostini | Boursin Cheese
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Recipe

Boursin & Balsamic Glazed Grilled Stone Fruit Crostini

Created by Saffron & Sage, Holistic Health Club, San Diego
A colorful summer appetizer guaranteed to impress with fresh, seasonal fruit, tangy balsamic, and a spread of creamy, crumbly Boursin.

  • Level easy

  • Prep time 15 MIN

  • Cook time 15 MIN

  • Total time 30 MIN

Directions

YOUR TURN TO CREATE

For Crostini
  • Preheat oven to 375 and fire up grill. Place sliced ciabatta in a single layer on a baking sheet and drizzle with olive oil. Bake for 10-12 minutes or until top is beginning to turn golden brown.
  • While ciabatta is toasting, slice peaches into discs. Brush both sides of the peach slices with oil. Over medium low heat, grill peach slices for about 2-3 minutes on each side or until grill lines appear.
  • Crush shelled pistachios roughly using mortar and pestle, or place into a plastic bag and use a wooden spoon to crush. Wash 10 mint leaves and slice into skinny ribbons.
  • Remove ciabatta from oven & generously spread Boursin Cracked Black Pepper. Layer grilled peach discs on each ciabatta slice. Sprinkle crusted pistachios & mint ribbons on top. Drizzle balsamic reduction on top of each crostini for finishing touch.
  • Enjoy!

  • 1 package Boursin Cracked Black Pepper

  • 2 tbsp olive oil

  • Fresh ciabatta, sliced

  • 4 ripe peaches

  • 1/3 cup crushed pistachios

  • 1 package fresh organic mint

  • Balsamic reduction

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