Lunch: Pickled Shallot and Cucumber Crostini
Recipe by Marian Cooper Cairns and Dawn Perry Pickled vegetables add a nice kick to this appetizer classic.
Ingredients
1 tbsp. red wine vinegar
1 tsp. sugar
1 tsp. kosher salt
16 baguette slices, toasted
4 oz. Boursin cheese
cucumber, thinly sliced
Instructions
Bring red wine vinegar, sugar, salt, and water to a boil. Add shallot and let stand until softened, 10 to 12 minutes;d rain. Top baguette slices with Boursin cheese, cucumber, and pickled shallots.
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Nutrition Facts
Serving Size: 8
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
