Wendy's TipsNo time for homemade Boursin? Head to the supermarket imported cheese section and look for Boursin brand, or Alouette brand.
Smoked Salmon Canape
Makes 18 Canapes
Ingredients
8 oz sliced smoked salmon
12 inch baguette sliced into 18 rounds
1 cup roasted garlic boursin (see recipe below)
3 tablespoons olive oil
3 tablespoons capers
lemon zest optional
Directions
Preheat oven to 375 degrees.
Lightly grease baking sheet. Arrange French bread in a single layer. Brush each piece with olive oil. Bake for 4-5 minutes, until just lightly brown. Cool
Spread 1 rounded teaspoon of boursin on each toasted round.
Cut smoked salmon to fit each round. Top with capers and lemon zest.
Store in the refrigerator until ready to serve. Roasted Garlic Boursin
Makes 2 cups
Ingredients
For Roasted Garlic
4-6 heads of garlic – loose skin removed
2-3 tablespoons olive oil
Sea Salt to sprinkle
For the Boursin
2 - 8oz packages cream cheese
2 tablespoons roasted garlic
1 teaspoon dried parsley
½ teaspoon dried thyme
½ teaspoon dried dill
½ teaspoon salt
¼ teaspoon black pepper
2-3 tablespoons milk
Directions
In the work bowl of a mixer fitted with a paddle attachment, place all ingredients except for the milk. Beat until smooth. With motor running on low add the milk. Gradually increase speed to medium high. Whip for 1 minute or until smooth and fluffy. Store in an airtight container in the refrigerator for up to 10 days.
Makes 18 Canapes
Ingredients8 oz sliced smoked salmon
12 inch baguette sliced into 18 rounds
1 cup roasted garlic boursin (see recipe below)
3 tablespoons olive oil
3 tablespoons capers
lemon zest optional
Directions
Preheat oven to 375 degrees.
Lightly grease baking sheet. Arrange French bread in a single layer. Brush each piece with olive oil. Bake for 4-5 minutes, until just lightly brown. Cool
Spread 1 rounded teaspoon of boursin on each toasted round.
Cut smoked salmon to fit each round. Top with capers and lemon zest.
Store in the refrigerator until ready to serve. Roasted Garlic Boursin
Makes 2 cups
IngredientsFor Roasted Garlic
4-6 heads of garlic – loose skin removed
2-3 tablespoons olive oil
Sea Salt to sprinkle
For the Boursin
2 - 8oz packages cream cheese
2 tablespoons roasted garlic
1 teaspoon dried parsley
½ teaspoon dried thyme
½ teaspoon dried dill
½ teaspoon salt
¼ teaspoon black pepper
2-3 tablespoons milk
Directions
In the work bowl of a mixer fitted with a paddle attachment, place all ingredients except for the milk. Beat until smooth. With motor running on low add the milk. Gradually increase speed to medium high. Whip for 1 minute or until smooth and fluffy. Store in an airtight container in the refrigerator for up to 10 days.
