10 minutes
12 minutes
10 minutes
120 g Boursin® Garlic & Fine Herbs (Dairy-free alternative now available)
1 long slim sweet potato
Peanut oil
12 cranberries
3 walnuts
6 tsp honey
Scrub but do not peel the sweet potato. Pat dry and cut into 1-cm thick pucks.
Drizzle sweet potato pucks with oil and toss to coat. Preheat oven to 400 °F. Arrange sweet potatoes on baking sheet and bake for about 12 minutes.
While potatoes bake, roughly chop the walnuts.
Remove potatoes from oven and let cool. Spoon about 2 heaping teaspoons of Boursin® Garlic & Fine Herbs onto the cooled sweet potatoes.
Top with cranberries and chopped walnuts. Drizzle with honey.
Chef’s Secret
Place cranberries between 2 sheets of parchment paper and crush by rolling with a rolling pin. This will produce lovely leaf-shaped cranberries.
Preheat oven to 400F.
Brush baguette slices on both sides with oil. Toast in oven on baking sheet until golden, about 7 min.
Melt butter in a non-stick frying pan over medium-high. Add shallot, mushrooms and salt. Cook until mushrooms are soft and liquid evaporates, 6 min. Remove from heat.
Add lemon zest, juice and 3 tbsp parsley. Spread 2 tsp Boursin® on each toast. Top with mushroom mixture. Sprinkle with remaining 1 tbsp parsley.