Ciabatta Bruschetta

Ingredients:

• 1 5.3 oz Boursin Cheese Garlic & Fine Herbs
• 20 oz Cherry Tomato
• Ciabatta Bread
• 1 Cup Fresh Basil (chopped)
• 3 Garlic Cloves (minced)
• 1 Cup Fresh Italian Parsley (chopped)
• Olive Oil
• Salt (to taste)
• 2 TBSP Fresh Dill (chopped)
• 1 TBSP Red Wine Vinegar

Instructions:

Preheat oven to 400°F.

Cut Ciabatta Bread in 1/2″ slices.

Brush Ciabatta Bread with Olive Oil. Bake for 10 minutes.

Cut Cherry Tomato into fourths, place in a bowl and coat with salt (to taste).

Add the Basil, Dill, Garlic, Italian Parsley, and Red Wine Vinegar to bowl and stir.

Cover one side of Ciabatta Bread with Boursin Cheese.

Using a slotted serving spoon, top with tomato mixture. Serve.

Tips:

• Ciabatta Rolls work great. Just slice in half and follow instructions as noted above.
• Coat both sides of the Ciabatta Bread when using a loaf and one side for the rolls.
• Experiment with other Boursin Cheese variations: Basil & Chive, Caramelized Onion & Herbs, Cracked Black Pepper, Shallot & Chive, Rosemary & Black Garlic.
• Grill on medium to high heat until charred.
• Leftover prepared bread becomes stale and tough. Not recommended.
• Makes for a great appetizer or light meal.
• Only top the Ciabatta Bread when ready to serve.
• Optional add 1 TBSP finely chopped Purple Onion.
• Tomato mixture lasts up to 2 days refrigerated.
• Unprepared Ciabatta Bread freezes for 2 – 3 months.