Boursin®, roasted pepper and chorizo tapas
This is the Boursin®, roasted pepper and chorizo tapas recipe.
- Prep: 10 min
Ingredients
- 12 diagonally sliced thin baguette slices toasted
- 1 Pack (150 g) Boursin® Cranberry & Pepper
- 3 tbsp (45 mL) olive tapenade
- 12 slices (2.5 cm) roasted red pepper patted dry
- 12 diagonally sliced thin rounds hard-cured chorizo or pepperoni sausage
- 12 tiny sprigs fresh thyme or snipped chives
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Preparation
Lay baguette slices on a serving tray. Spread a bit more than half the Boursin® on baguette slices.
Top each slice with some tapenade, followed by a slice of red pepper, then chorizo and crumbles of Boursin®.
Garnish with fresh herbs and serve.
Tips
Cheese alternatives: Canadian Havarti, Cheddar, Gouda, Brie.
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Nutritional information
Per serving| Energy: | 163 Calories |
| Protein: | 5 g |
| Carbohydrate: | 12 g |
| Fat: | 11 g |
| Fibre: | 0.9 g |
| Sodium: | 290 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 2 % / 22 mg |
| Folate: | 15 % |
| Selenium: | 16 % |
| Thiamin: | 16 % |
| Vitamin C: | 42 % |
