Sourdough Toast with Boursin Breakfast
One of my favourite foods in the world is sourdough bread. It truly is one of life’s great pleasures. While a piece of sourdough is darn near perfect by itself, I do love making brunch using a piece of toasted sourdough as the base. This recipe is incredibly easy and tastes insanely good. I am a massive fan of the sweet and salty combination of flavours and this dish has that in spades.
Let’s breakdown the ingredients!
There are only 5 ingredients needed for this dish. Firstly, a loaf of good sourdough. If you are one of the few who make your own loaf, use that, but if you don’t bake I suggest picking up a fresh loaf from your favourite local bakery. You will also need some Boursin Cheese. For this recipe I suggest picking up the Black Pepper flavour as it plays perfectly with the rest of the ingredients. I love Boursin as it’s creamy, salty, and a pretty loved by everyone!
Next up you are going to want some fresh, ideally homemade, strawberry jam. See where this is going? Sweet + Salty! Now I like to crisp up some prosciutto or coppa, and then top it all off with some orange zest. Definitely a bit of an uncommon combination, but I love it it and I think you will too!
Perfect Brunch Recipe
If you are hosting a brunch, this recipe is super delicious, different, and could not be easier to make. Even if you wanted to sub out the sourdough for slices of baguettes, this would make for a perfect hor d’oeuvre that is sure to impress.
Ingredients:
- 4 slices fresh sourdough
- 2 packages black pepper Boursin
- 1/2 cup strawberry jam
- 12 slices prosciutto or coppa
- 1 orange, zested
- 1 tbsp olive oil for finishing
Instructions:
- Start by heating a pan over mediumm high heat. Place the sourdough slices down and toast until deep golden brown.
- In the same pan, crisp up the proscuitto. It might get a bit smokey here.
- Time to build the toasts. Smear 1/3 of the package of black pepper Boursin on each slice of toast. Next up add on the strawberry jam. Now add three pieces of the crispy prosciutto, and finish with some orange zest, a pinch of salt, and a drizzle of olive oil. Serve by itself or with a side salad. Enjoy!
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