Velvety Crostinis | Boursin Cheese

Velvety Crostinis

with Boursin Velvety Garlic & Herbs

Switch things up a bit by mixing some delicious, airy Boursin Velvety Garlic & Herbs with your seasonal greens. Share these easy-to-make, pretty-to-serve crostinis with your guests and you’ll be the Summer Party King/Queen!

View the Ingredients List
  • Level easy

  • Prep time 8 MIN

  • Cook time 7 MIN

  • Total time 15 MIN


Your Turn To Create

For Velvety Crostinis
  • Add the sliced radishes to a small bowl and squeeze over the juice of 1 lemon. Set aside in the fridge.
  • Bring a griddle pan to medium heat. Add the asparagus and sugar snap peas, drizzle with olive oil and season with salt and cook for 6-7 minutes or until char marks start to show, tossing every so often.
  • Add the peas to a small mixing bowl with the juice of half a lemon, 3/4 of the mint, and a pinch of salt and pepper and mash with the back of a fork.
  • Scoop one tub of Boursin Velvety into the peas and mix well to combine. Taste and add more lemon for freshness, if necessary. Set aside.
  • Grill the slices of bread on each side until golden.
  • Arrange the crostinis onto a large serving platter and drizzle with olive oil.
  • Spread some extra Boursin over half of the crostinis and scatter the asparagus and sugar snap peas over each one.
  • Spread the pea and Boursin mixture over the remaining crostini’s and top with the radishes.
  • Scatter over the remaining herbs, rocket, lemon zest and finish with some cracked black pepper and a drizzle of extra virgin olive oil.
  • Serves 6
  • For The Crostinis:

  • 1 loaf of sourdough or ciabatta, cut into 1cm slices

  • Good-quality extra virgin olive oil

  • For The Toppings:

  • 1 pot Boursin Velvety Garlic & Herbs

  • 8 radishes, thinly sliced

  • 2 lemons, juice and zest

  • 1 Tbsp. olive oil, plus extra for drizzling

  • 250g asparagus spear tips, chopped into 3cm pieces

  • 100g sugar snap peas, sliced in half

  • 200g frozen peas, defrosted

  • 12g fresh mint, finely chopped

  • 10g of basil

  • A few handfuls of rocket leaves