Lemony Mushroom Crostini with Shallot & Chive Boursin

• Vegetarian

• Produce

  • 1/2 cup Boursin shallot & chive
  • 2 tsp Lemon, zest
  • 1 227- g pkg Mushrooms, mixed
  • 1/4 cup Parsley
  • 1 Shallot

• Condiments

  • 1 tbsp Lemon juice

• Baking & Spices

  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Bread & Baked Goods

  • 1 inch Demi-baguette, Half

• Dairy

  • 1 tbsp Butter

Found on aprettylifeinthesuburbs.com

Description

Directions

• Preheat your oven to 400 degrees.
• Brush the baguette slices on both sides with oil, then toast on a baking sheet until
• golden, about 7 min.
• 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.
• Once the mushrooms are cooked, remove them from the heat.
• Stir in the lemon zest and lemon juice and 3 tbsp of parsley.
• Spread 2 tsp of the Shallot & Chive Boursin on each toast.
• Top with a tablespoon of the mushroom mixture.
• Sprinkle with remaining 1 tbsp parsley.
• Enjoy!