Try replacing the tomatoes with roasted red peppers marinated in olive oil, and the pine nuts with thin slices of Parma ham.
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Serves: 4 people
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- Brush each baguette slice on both sides with olive oil and grill on both sides to toast.
- When the toasts are cool, spread them with Boursin Cheese, and then garnish with sun-dried tomatoes and pine nuts.
- To toast pine nuts, heat oven to 200°C/400°F/Gas Mark 6.
- Place pine nuts in a single layer on a dry baking sheet in the oven for five minutes, gently shaking pan after first three minutes have passed.