75g Boursin (1/2 packet)
¼ loaf ciabatta bread
10 fresh basil leaves
2 garlic cloves
Drizzle of olive oil
Pinch of black pepper
1 Cut the bread into slices and cover both sides with olive oil.
2 Grill the slices of bread for 5 minutes in the oven at 180 degrees.
3 Meanwhile, boil some water.
4 Cut a cross on the bottom of the tomato.
5 Boil the tomatoes for 1 minute and rinse them with cold water.
6 Remove the skin of the tomatoes.
7 Cut the tomatoes in half and remove the seeds. Cut the pulp into small cubes.
8 Put the pieces of tomato in a bowl and add some olive oil.
9 Chop the basil and garlic finely, chop the shallot very finely and mix with the tomatoes.
10 Flavour the tomato mixture with salt and pepper.
11 Divide the tomato mixture over the ciabatta slices.
12 Use 2 wet teaspoons to put 1 quenelle of Boursin on each bruschetta.
Recipe courtesy of Boursin