from the kitchen of Dana Norris
Ingredients
1 French baguette, sliced into ½-inch rounds
1 package (5.2 oz) Boursin Garlic & Fine Herbs Cheese (or spreadable cheese of choice)
1–2 small zucchini, shaved into ribbons with a vegetable peeler or mandoline
2 tbsp olive oil
Juice of ½ lemon
Fresh herbs: basil, dill, or parsley
Flaky sea salt & cracked black pepper
Lemon zest (optional, for brightness)
Instructions
Toast the crostini:
Preheat oven to 375°F. Brush baguette slices with olive oil.
Bake 8–10 minutes until golden and crisp. Cool slightly.
Prepare zucchini (no cooking!):
Toss zucchini ribbons in a bowl with lemon juice, 1 tbsp olive oil, a pinch of salt, and pepper. (want a little more umph — use balsamic vinegar)
Let sit 5–10 minutes to soften slightly (it becomes like a quick “marinade”).
Assemble:
Spread Boursin generously over crostini.
Drape a zucchini ribbon on top.
Garnish with herbs, lemon zest, and an extra drizzle of olive oil.
Pro Tip
You can toast the baguette slices a day ahead and store them in an airtight container. Then, assembly takes only minutes when guests arrive.
D i g I n with marchie 