Summertime Sundried Tomato Crostini | Boursin Cheese

Summertime Sun-Dried Tomato Crostini Recipe

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


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.


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