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Pickled Shallot and Cucumber Crostini

By Marian Cooper Cairns, Dawn PerryPublished: Oct 13, 2015

Pickled Shallot and Cucumber Crostini

Brian Woodcock

Yields:

8

Prep Time:

10 mins

Total Time:

10 mins

Pickled vegetables add a nice kick to this appetizer classic.

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Ingredients

1 Tbsp. red wine vinegar
1 tsp. sugar
1 tsp. Kosher salt
1 shallot, thinly sliced
16 baguette slices, toasted
4 oz. Boursin cheese
1 cucumber, thinly sliced

Directions

1. Step 1Bring red wine vinegar, sugar, salt, and water to a boil. Add shallot and let stand until softened, 10 to 12 minutes; drain. Top baguette slices with Boursin cheese, cucumber, and pickled shallots.

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