Velvety Garlic & Herbs
Boursin Beets, Berry & Pecan Salad
with Boursin Garlic & Herbs
Fresh and full of flavour is the perfect description for this salad topped with Boursin Crumbles.
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Level: easy
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Total Time: 5 MIN
Recipe
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-
Featured Flavour
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Level easy
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Prep time 8 MIN
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Cook time 7 MIN
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Total time 15 MIN
Directions
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.
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Serves 6
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For The Crostinis:
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1 loaf of sourdough or ciabatta, cut into 1cm slices
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Good-quality extra virgin olive oil
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For The Toppings:
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8 radishes, thinly sliced
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2 lemons, juice and zest
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1 Tbsp. olive oil, plus extra for drizzling
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250g asparagus spear tips, chopped into 3cm pieces
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100g sugar snap peas, sliced in half
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200g frozen peas, defrosted
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12g fresh mint, finely chopped
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10g of basil
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A few handfuls of rocket leaves
