Boursin Truffle Dipping Board

Herby, nutty olive oil is drizzled all over Boursin truffle for the perfect festive sharer.

Done in 30 minutes

Serves 4

Dish by Spencer Lengsfield

Ingredients

Oil:

100mlextra virgin olive oil

50ghazelnuts, toasted and chopped

Handfuldried cranberries or apricots, chopped

1 tbspchives, finely chopped

1 tbspthyme

Salt and pepper, to taste

To serve:

1 packBoursin Truffle

Mixed crudités

Crackers

Chives, sliced

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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Spencer Lengsfield

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Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.