Lemony Mushroom Crostini with Shallot & Chive Boursin




  • 2 tbsp extra-virgin olive oil
  • half a demi-baguette (cut into 1/4- thick baguette slices, about 12 pieces)

Mushroom Mixture:

  • 1 tbsp butter
  • 1 shallot (finely chopped)
  • 227– g pkg sliced mixed mushrooms
  • 1/2 tsp salt
  • 2 tsp lemon zest
  • 1 tbsp lemon juice
  • 1/4 cup chopped parsley (divided)
  • 1/2 cup Shallot & Chive Boursin


  1. Preheat your oven to 400 degrees.
  2. Brush the baguette slices on both sides with oil, then toast on a baking sheet until golden, about 7 min.
  3. Melt the butter in a non-stick frying pan over medium-high. Add shallot, mushrooms and salt. Cook until mushrooms are soft and the liquid evaporates, about 6 minutes.
  4. Once the mushrooms are cooked, remove them from the heat.
  5. Stir in the lemon zest and lemon juice and 3 tbsp of parsley.
  6. Spread 2 tsp of the Shallot & Chive Boursin on each toast.
  7. Top with a tablespoon of the mushroom mixture.
  8. Sprinkle with remaining 1 tbsp parsley.
  9. Enjoy!

Keywords: Boursin recipes, easy appetizers, elegant appetizers, holiday appetizers