All Recipes

Baked Crostini with Boursin Dairy-Free Cheese

Name: Baked Crostini with Boursin Dairy-Free Cheese
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 12
Cuisine: American
Ingredients: 1 18-inch baguette cut into 1/4-inch rounds; 18 oz Boursin® Dairy-Free Cheese Spread Alternative Garlic & Herbs; 1 15 oz can cannellini beans drained and rinsed; 1 cup cherry tomatoes quartered; 2 tbsp minced shallot; 1 tsp chopped fresh thyme; 2 tbsp extra-virgin olive oil; 2 tbsp red wine vinegar; As needed salt and pepper; 1 tsp crushed red pepper

Recipe courtesy of Brian Robertson
VP of Corporate Culinary, Fertitta Entertainment

Enjoy the hearty taste of heirloom tomatoes, cannellini beans and thyme with the smooth flavor of Boursin^® Dairy Free cheese with this delicious dairy-free recipe. This cheese crostini is great as an easy side dish or cocktail menu appetizer.

Preparation

Equipment:

Stainless Steel Bowl, Sheet Pan, Oven

For The Crostinis:

Place sliced baguette on a sheet pan and toast in the oven at 300 degrees F until golden brown, 6 to 8 minutes. Reserve at room temperature.
When crostini toasts are at room temperature, spread the Boursin Dairy-Free Cheese Spread evenly over the toast about ¼ inch thick.
In a stainless steel bowl, stir together the remaining ingredients and let sit for about 30 minutes.
Place equal amounts of cannellini and tomato mixture on top of the crostini and enjoy.

Ingredients

portions

12
serving size

1 Crostini
day part

Lunch, Dinner

For Crostinis:

1

18-inch baguette, cut into 1/4-inch rounds
18

oz Boursin® Dairy-Free Cheese Spread Alternative, Garlic & Herbs
1

15 oz can cannellini beans, drained and rinsed
1

cup cherry tomatoes, quartered
2

tbsp minced shallot
1

tsp chopped fresh thyme
2

tbsp extra-virgin olive oil
2

tbsp red wine vinegar
As needed, salt and pepper
1

tsp crushed red pepper

About Chef Brian Robertson

“I believe Houston has the most diverse culinary landscape in the country, making it the perfect learning ground,” says Brian Robertson, VP of Corporate Culinary for the Houston-based Fertitta Entertainment. He’s continually seeking sources to advance his culinary education, from magazines, television, the internet and, especially, eating at different restaurant concepts. “As I eat out, I strive to learn more about regional and ethnic flavors and techniques that I can recreate in our test kitchen and apply in our restaurants.”