Boursin Truffle Dipping Board
Herby, nutty olive oil is drizzled all over Boursin truffle for the perfect festive sharer.
30 minutes cook
Serves 4
Ingredients
- 100mlextra virgin olive oil
- 50ghazelnuts, toasted and chopped
- Handfuldried cranberries or apricots, chopped
- 1 tbspchives, finely chopped
- 1 tbspthyme
- Salt and pepper, to taste
- 1 packBoursin Truffle
- Mixed crudités
- Crackers
- Chives, sliced
Oil:
To serve:
Everyone's loving bread dipping oils, so we're loading it onto Boursin truffle and serving with crudités for a deliciously light sharing board!
Method
Start by dry toasting your hazelnuts in a pan before roughly chopping them up
To the hazelnuts, add dried fruit, I used cranberries and apricots, some chives, thyme, salt, pepper, and a healthy drizzle of olive oil before mixing it all up
Give it a taste, and adjust the seasoning if you need to
Load up your board with Boursin Truffle
Drizzle over the oily nut mixture, then arrange your crudités around the edge. I’ve gone for chicory, celery, carrots, beetroot, cucumber, tomatoes, sugar snap peas, some lightly pickled radishes, and crackers. Enjoy!
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