"A passion for cooking is what I have...Sharing that passion is what I love to do." -Sarah Vasques, The Home Chef


Boursin & Goat Cheese Crostini with Sun Dried Tomato & Basil

Published by: Sarah

  • May
  • 29

My family & I love going to se the Cirqu du Soleil. When it’s just me & my husband, we buy “tapis rouge” tickets which includes select seating, hors d’oeuvres, cocktails & dessert. Chef Rick gave me this recipe. If you think you don’t like goat cheese, try this combination.

1 wheel Boursin Cheese, softened (you may sub in any garlic & herb spreadable cheese)
4 oz. Plain Goat Cheese, softened
10 slices Italian Bread
Good Fruity EVOO**
Sun Dried Tomatoes (not in oil)
Fresh Basil Chiffonade

Preheat oven to 400°.
Combine cheeses with a fork & set aside.
Place bread on a foil lined cookie sheet.
Brush with EVOO on both sides.
Bake 10 minutes or until golden turning once.
Cut bread into quarters (half if smaller slices).
Place cheese mix into a piping bag fitted with a star tip.
Pipe cheese onto crustini’s.
Top with tomato & basil.

Yield: Up to 40 appetizers.

** I purchase Extra Virgin Olive Oil from www.allthingssicilian.com “Olio de Extra Vergin”


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