Place 1 Tablespoon Boursin Pepper Cheese in the center of each pastry square
Split among the 4 squares:
Slice 1 Pint of Brussels Sprouts horizontally.
In a medium saucepan, sautee:
3 Tablespoons Olive Oil
1 Shallot, minced
1/2 Teaspoon Garlic, Minced
Stir over medium heat until Shallot starts to brown, then add:
Salt and Pepper, to taste
Continue stirring until Brussels Sprouts are softened and turn bright green.
Sprinkle with Hormel Bacon Crumbles
Just before serving, sprinkle with Sherry Vinegar.
Herbes de Provence Rice