Dish of the week: Bruschetta and Boursin with tomato and basil

Ingredients for approximately 6 appetizers:
75 grams Boursin (1/2 package)
5 pieces Roma-tomatoes
¼ piece ciabatta bread
10 leaves fresh basil
2 cloves garlic
1 piece shallot
A drizzle of olive oil
A pinch of black pepper

Method 
• Cut the bread into slices and cover both sides with olive oil.
• Grill the slices of bread for 5 minutes in the oven at 180 degrees.
• Meanwhile, boil some water.
• Cut a cross on the bottom of the tomato.
• Boil the tomatoes for 1 minute and rinse them with cold water.
• Remove the skin of the tomatoes.
• Cut the tomatoes in half and remove the part with seeds. Cut the pulp into small cubes.
• Put the pieces of tomato in a bowl and add some olive oil.
• Chop the basil and garlic finely, chop the shallot very finely and mix with the tomatoes.
• Flavour the tomato mixture with salt and pepper.
• Divide the tomato mixture over the ciabatta slices.
• Use 2 wet teaspoons to put 1 quenelle of Boursin on each bruschetta.