Baguette with Sauteed Summer Vegetables, Boursin and Basil

From Sue Hoss

 

 

2 T. Olive Oil

Salt and pepper to taste

2 bell peppers (red or yellow), seeded, sliced into strips

1 baguette, split and brushed with olive oil, toasted

2 small red onions, thinly sliced

1 pkg. (5 oz.) Boursin cheese (preferably herb/garlic blend)

1 zucchini, sliced ˝ inch thick

Snipped fresh basil leaves

1 yellow squash, sliced ˝ inch thick

Coarse sea salt and black pepper

2 cloves garlic, thinly sliced

Sherry or balsamic vinegar to taste

 

Instructions:  Sauté bell pepper in oil in a large sauté pan over medium-high heat. Cook until slightly softened, about 5 minutes, stirring frequently. Add onion, zucchini, squash, and garlic; sauté until vegetables are soft but not mushy, 5-10 minutes.

 

Off heat, drizzle with vinegar and season with salt and pepper; set aside. Split baguette lengthwise, taking care not to cut all the way through; brush insides with oil. Toast in a 400 degree oven until crisp, about 5 minutes. Spread Boursin inside baguette, then fill with sauteed vegetables. Top vegetables with fresh basil, sea salt, and pepper. Cut into wedges and serve.