{"id":28196,"date":"2013-01-17T20:56:42","date_gmt":"2013-01-18T01:56:42","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=28196"},"modified":"2013-01-17T22:33:33","modified_gmt":"2013-01-18T03:33:33","slug":"boursin-and-cherry-on-baguette%e3%83%96%e3%83%ab%e3%82%b5%e3%83%b3%ef%bc%86%e3%83%81%e3%82%a7%e3%83%aa%e3%83%bc%e3%82%ab%e3%83%8a%e3%83%83%e3%83%9a","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=28196&lang=en","title":{"rendered":"Boursin and Cherry on Baguette
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\"\"<\/a><\/p>\n

Boursin and Cherry on Baguette<\/p>\n

I still had some Boursin cheese left and I thought of making an easy light snack with it. I thought I could just use fruit \u00a0jam or preserves I had in my fridge to spread with the cheese on baguette. I had apricot, lingonberry, and marmalade, but none of them sounded right. Then all of a sudden the idea of Boursin and cherry preserves came to me and it just sounded perfect! Unfortunately I couldn’t find my favorite cherry preserves, which is Trader Joe’s (I love their large cherry chunks), but I was able to find one similar to it at Byerly’s. I was so right! Cherry and Boursin tasted so good together!! Spread Boursin and chunky cherry preserves on baguette slices. Sprinkle black pepper and serve with arugula leaves on top.<\/p>\n

Bousin and cherry on baguette: baguette, Boursin, chunky cherry preserve, black pepper, arugula<\/p>\n

Click here<\/a> for recipe information.<\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Boursin and Cherry on Baguette I still had some Boursin cheese left and I thought of making an easy light snack with it. I thought I could just use fruit \u00a0jam or preserves I had in my fridge to spread with the cheese on baguette. I had apricot, lingonberry, and marmalade, but none of them […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13,15,29],"tags":[],"class_list":["post-28196","post","type-post","status-publish","format-standard","hentry","category-bread","category-other","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/28196","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=28196"}],"version-history":[{"count":13,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/28196\/revisions"}],"predecessor-version":[{"id":28235,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/28196\/revisions\/28235"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=28196"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=28196"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=28196"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}