Boursin N Grape Bruschetta Recipes

Steps:

• Cut Tomatoes into 1/2 inch cubes and put into medium size bowl.
• Roll up fresh basil leaves together, slice into very thin strips and add these to the bowl. Should be 2 Tbsp, more or less, of shredded basil.
• Place garlic cloves on cutting board. Top with the sea salt. Use side of knife to smear the salt into the garlic. Smear the garlic until it is well pulverized, then use the blade to chop very fine. Scrape up with the back of the knife, and add to the bowl.
• Grind in ~1/4 tsp black pepper.
• Add 1/4 cup of Basalmic Vinagrette dressing. Newmans or Kens brand work well for this, or make your own.
• Mix everything together with a spoon, cover and put the mixture in the fridge for later.
• Preheat oven to 350 degrees farenheit.
• Slice bread on the bias, into 3/4 inch slices. Pour extra virgin olive oil onto a dipping plate. Dip both sides of each slice in olive oil and place on baking sheet. sprinkle top of each slice lightly with dried basil, and fresh ground pepper.
• Bake bread slices for ~10 minutes, or until golden brown on the bottom. Remove from oven and let cool slightly.
• Spread each warm bread slice with Black pepper Boursin Cheese. and arrange around on the serving platter. Top each slice with some of the tomato mixture.
• Serve.

Steps:

• Brush both sides of all bread slices with 1 tablespoon of the oil. Toast on a grill pan over medium-high heat for 1 minute. Turn each slice 90 degrees on the same side and cook for another minute so your bread chars with beautiful crisscross grill marks. Flip over and repeat. Rub each slice of hot bread with the cut garlic clove as it comes off the grill.
• Meanwhile, add the remaining 3 tablespoons oil to a medium skillet over medium heat. Add the red grapes and saute until warm and softened, about 3 minutes. Add the green grapes and toss just to warm. Remove to a bowl.
• Add the sage leaves to the hot oil and fry until crisp, 15 to 20 seconds. Remove to a paper towel-lined plate.
• Spread 2 tablespoons of the chevre over one side of each piece of toast, covering completely. Top with a mound of warm grapes on top. Sprinkle a bit of sea salt and a few grinds of pepper over the grapes. Top with a sage leaf. Zest the lemon generously over the top of each slice.

Steps:

• In a small skillet, heat the oil over medium-high heat. Add the garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden). Pour the garlic and oil into a mixing bowl and allow to cool slightly.
• Add the red and yellow tomatoes, balsamic and basil to the bowl. Sprinkle with salt and pepper. Toss to combine, and then taste and add more basil if needed, and more salt if needed (don't over salt, though!) Cover and refrigerate for an hour or two if you have the time.
• Cut the baguette into diagonal slices to allow for the most surface area possible. Melt 4 tablespoons of the butter in a large skillet and grill half the bread on both sides, making sure they're nice and buttery. Cook until golden brown on both sides. Repeat with the remaining 4 tablespoons butter and the other half of the bread.
• To serve, give the tomato mixture a final stir, and then spoon generously over the slices of bread. Serve on a big platter as a first course or appetizer.

Steps:

• Preheat the oven to 425 degrees. Slice the baguette at an angle 1/2-inch-thick. Brush both sides of the bread with olive oil and sprinkle one side with salt and pepper. Bake for 10 minutes, until lightly toasted.

Steps:

• Core and chop the tomatoes, then transfer to a colander over a bowl or in the sink. Add the salt and gently stir. Let drain for up to 2 hours.
• Meanwhile, make the garlic oil: In a small saucepan, warm the olive oil and garlic over low heat until the garlic is softened and fragrant, about 5 minutes, making sure the garlic doesn't brown. Set aside to cool.
• Roll the basil leaves up and thinly slice crosswise.
• When the oil is cool and the tomatoes are well drained, combine the tomatoes, garlic oil and basil in a medium bowl. Season with additional salt, to taste. Spoon over toasted bread.

Steps:

• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Place figs, skin-side down, on grill. Cook until figs start to swell and bubble, 2 to 4 minutes.
• Whisk together balsamic vinegar and olive oil until completely combined, about 1 minute.
• Place Burrata cheese on top of each piece of toast. Spread figs around bread and drizzle with balsamic vinegar mixture. Season with sea salt and black pepper to taste.

Steps:

• Rub the garlic clove over the toasted baguette slices then drizzle over a little olive oil.
• Spread each slice with the Boursin cheese, then cut the slices in half. Season to taste with salt and freshly ground black pepper.
• Place a cherry tomato onto each piece of Boursin toast then garnish with a little fresh basil.
• Serve within an hour of preparing.
• As an alternative to the tomatoes, top with olives, pieces of mixed peppers or artichokes in oil, drained and thinly sliced, with an extra twist of black pepper.