For summer, we’re all about fresh flavours and simple snacks. This tomato and basil creamy bruschetta is simple to create and perfect for completing an evening in on the sofa with good company and a great film (we’d recommend The Notebook, always). The crunch of the bruschetta goes perfectly with the creamy and crumbly Boursin ®, with a burst of fresh basil and tomato flavour.
Bruschetta And Boursin® With Tomato And Basil: Ingredients for approximately 6 appetizers:
- 75 grams Boursin® (1/2 package)
- 5 pieces Roma-tomatoes
- ¼ piece ciabatta bread
- 10 leaves fresh basil
- 2 cloves garlic
- 1 piece shallot
- A drizzle of olive oil
- A pinch of black pepper
- Cut the bread into slices and cover both sides with olive oil.
- Grill the slices of bread for 5 minutes in the oven at 180 degrees. Meanwhile, boil some water.
- Cut a cross on the bottom of the tomato.
- Boil the tomatoes for 1 minute and rinse them with cold water.
- Remove the skin of the tomatoes.
- Cut the tomatoes in half and remove the part with seeds. Cut the pulp into small cubes.
- Put the pieces of tomato in a bowl and add some olive oil.
- Chop the basil and garlic finely, chop the shallot very finely and mix with the tomatoes.
- Flavour the tomato mixture with salt and pepper.
- Divide the tomato mixture over the ciabatta slices.
- Use 2 wet teaspoons to put 1 quenelle of Boursin® on each bruschetta.
The second recipe – smoked salmon and salted lemon crisp – is equally perfect for enjoying that evening snacking moment, making the most out of you well-deserved evening in. Both snacking recipes are deliciously indulgent and perfect for completely treating yourself.
Potato crisps with smoked salmon, Boursin ® and salted lemon: Ingredients for 10 appetizers:
- 2 tablespoons Boursin ®
- 10 pieces Kettle chips (or bake your own fresh potato chips)
- 150 grams smoked salmon (preferably uncut)
- 10 grams salted lemon
- Chervil as garnish
- Salted lemon can be bought in a jar in most supermarkets, but making it yourself is nice and tasty.
- Homemade salted lemon: Take a couple of lemons, cut them along the top cross almost all the way through, fill them with coarse salt and put them in a preserving jar, fill the preserving jar with more salt and leave the jar for at least 3 months. The outer shell is the only part that is going to be used. Break off one part of the lemon. Cut the inside all the way so no white is left on the shell. Rinse the shell in a bowl with clean water. Dry the salted citron with a little paper and now the lemon is ready for use.
- Cut the salmon in 10 slices, appropriate on the potato chips.
- Make a quenelle of Boursin with 2 wet tablespoons and lay it on the salmon.
- Place 1 piece of the salted lemon on it.
- Garnish the appetizers with a sprig of chervil.
