Boursin cheese is a soft, pasteurized cow’s milk cheese with a texture similar to that of cream cheese. It has many different flavors such as herb, garlic, chili pepper, black pepper and shallot and chive. Boursin cheese needs little done to it; it’s great simply spread on a cracker with a glass of white wine. It’s even delicious swirled into scrambled eggs at the last second, smeared on a hot toasted bagel, rolled and baked into a chicken breast or used on a sandwich instead of mayo. This cheese has many applications, but here we are going to talk about using this glorious cheese to make a spread which will play a big part in the Boursin Cheese Bruschetta recipe. Take this appetizer to your next holiday gathering.
First thing you will need is to gather the utensils to make the recipe. You will need a chef’s knife, medium-sized bowl, cutting board, spoon or spatula, serrated knife and sheet tray or cookie sheet. Next, gather all the ingredients. You will need:
- 1 baguette
- 1/3 cup olive oil
- 1 teaspoon dried basil
- 3 medium tomatoes, chopped into 1/2 inch cubes
- 2 tablespoons fresh basil leaves
- 1/4 teaspoon black pepper, fresh ground
- 1 teaspoon sea salt
- 3 garlic cloves
- 3 tablespoons balsamic vinaigrette
- 1 (5 ounce) packages black pepper Boursin cheese (or flavor of your choice)
Begin by chopping the tomatoes into cubes about Â½ inch in diameter. Place these into the medium-sized bowl and set aside. Next, roll the fresh basil leaves together into a cigar-shape and slice them into thin strips. This is known as a chiffonade. When done, you will have about 2 tablespoons of fresh basil. Next, place the garlic cloves on the cutting board. To remove the skin quickly, place the knife on its side over the basil with the edge pointing away from you and using your hand, give it a good rap with the palm of your hand. This will crush the garlic slightly and allow the skin to be removed easily. Do this will all the garlic and mince it up finely. Once minced, add some salt and use the knife to form a paste by smearing the garlic and salt onto the cutting board with the side of the knife, then going back through and chopping it again. Do this until the garlic is in paste form, then add it to the bowl with the tomatoes. Also to the tomatoes, add Â¼ tsp freshly cracked black pepper and Â¼ cup balsamic vinaigrette dressing. Toss with a spatula to coat the tomatoes evenly in the dressing. Set aside. Meanwhile, set the oven temperature to 350 degrees F and slice the baguette into small rounds with the serrated knife. The slices should be cut on the bias and be roughly Â¾ inch thick. Line up the rounds on the sheet tray and drizzle extra virgin olive oil over them lightly. Season with the dried basil and more black pepper. Place the tray in the oven and bake the bread slices until they become golden and crisp, about 10-11 minutes. Remove from the oven and allow them to cool slightly. Once the bread has cooled, spread the Boursin cheese on top and arrange the tomato salad artfully on top of the cheese. Garnish with additional fresh basil and salt if you wish. Serve immediately.
This can be made in advance by making the tomato salad component and toasting the bread the day before. Place tomatoes in the refrigerator and put the bread into a plastic airtight container in a dry place. IMPORTANT: Let the bread cool completely before storing. This works especially well if you are bringing this appetizer to a party. Simply assemble when you get there.
For a different twist, omit the tomato salad and instead top the bruschetta with Boursin cheese, marinated artichoke hearts and small cubes of salami or pepperoni.
Try hot bruschetta by spreading the Boursin cheese on the bread slices before placing them in the oven. Bake until the bread is golden brown and the cheese is bubbly. Top with the tomato salad or enjoy them with just a little bit of basil on top.
If you have puff pastry around, spread the cheese onto a round of putt pastry and bake according to package directions. Once it comes out of the oven, dump the tomato salad on top. This warm tomato and cheese tart is a crowd pleaser and everyone will think you worked all day on it!