Recipe

Summertime Sun-Dried Tomato Crostini

with Boursin Garlic & Fine Herbs Cheese

Nothing celebrates summer like our Summertime Boursin® & Sun-Dried Tomato Crostini. An excellent appetizer for any cookout or gathering!

Level easy
Prep time 30 MIN
Cook time 0 MIN
Total time 30 MIN

Directions

YOUR TURN TO CREATE

For Crostini

Prepare the Pickled Onions: peel onion and slice thinly into half-moons. Place in a bowl and add the white wine vinegar and coarse salt. Chill for at least 30 minutes. Place the onion in a strainer and rinse well under cold water. Put to one side.
While the onions chill, preheat the oven or grill and gently toast the slices of bread, removing them before they are golden brown.
Dice the sun-dried tomatoes. Wash the basil leaves and chop finely into long strings. In fry pan over med-low heat, toast the pine nuts until they just begin to take on color. Make sure to keep a close eye as they can burn quickly.
In a small bowl, combine the Boursin® Garlic & Herbs and chives, spread the mixture on bread toasts.
Top with sun-dried tomatoes, pine nuts, pickled onions and basil. Sprinkle with pepper to taste and serve.

Tip

Stack basil leaves on top of each other and roll from either end to create a cylinder. Slice across cylinder to create basil ribbons fast!

1 box Boursin Garlic & Fine Herbs
2 Tbsp Sun-Dried Tomatoes, diced
½ cup Pine Nuts, toasted
5 sprigs Fresh Basil, sliced
5 Chives, minced
12 Slices French Bread, toasted
Pepper to taste

½ Medium Red Onion, sliced very thin
2 Tbsp White Wine Vinegar
1 Tbsp Kosher Salt

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