Whether you call it ‘gourmet’ or Gournay, Boursin cheese is sure to bring a smile to your face.
Butternut Boursin Bisque
Recipes by Tammy Algood
Food styling by Cynthia Kent
Photographs by Robin Conover
Resolve to make 2025 a cheesy new year — specifically, start this year with Boursin. Boursin is party ready. This spreadable cheese is available everywhere and comes in several boldly seasoned varieties. A simple cracker or toast point is transformed with a smear of Boursin. Just imagine how great it will make these recipes.
Butternut Boursin Bisque
This luxurious meal starter can be mostly made ahead, then finished and kept warm as guests arrive.
Author: Tammy Algood
Serves: 10 to 12 Servings
Ingredients
- 3 tablespoons unsalted butter
- 1 large sweet onion, peeled and chopped
- 1 (3-pound) butternut squash, peeled, seeded and cut into chunks
- 1 (32-ounce) carton low-sodium chicken stock, divided
- 1 pound medium uncooked shrimp, peeled and deveined
- 2 teaspoons curry powder
- 1 teaspoon dried thyme
- 1 (5.25-ounce) package Boursin cheese (any flavor)
- ½ cup whipping cream (room temperature) plus more for garnish, if desired
- ½ teaspoon garlic salt
- ¼ teaspoon red, white or black pepper Chopped fresh parsley for garnish
Instructions
- Place the butter in a Dutch oven over medium-high heat. When melted, add the onions and saute 8 minutes. Reduce the heat to medium and add the squash. Cook, stirring frequently, for 15 minutes.
- Add half the stock as well as the shrimp, curry powder and thyme. Cook 3 minutes or just until the shrimp turn pink. Remove from the heat. Add the remaining stock, stirring until blended. With an immersion blender, puree the mixture until smooth. (At this point, you can remove from the heat and allow to cool to room temperature. Cover and refrigerate until ready to finish. Bring to room temperature at least 30 minutes before continuing.)
- Return the pot to medium heat and bring to a gentle boil. Stir in the Boursin, whipping cream, salt and pepper. Reduce the heat to low and simmer 5 minutes before serving warm. Garnish with a drizzle of whipping cream, if desired, and a sprinkle of parsley.
Red Grape and Cheese Flatbread
Author: Tammy Algood
Serves: 12 Servings
Ingredients
- 2 tablespoons extra virgin olive oil, divided
- 1 medium sweet onion, peeled and thinly sliced into half moons
- Pinch each of salt and black pepper
- 1 teaspoon dried thyme leaves
- 2 cups red seedless grapes, halved
- 1 (12.7-ounce) package Naan mini rounds or flatbread
- 1 (5.25-ounce) package crumbled Boursin cheese (garlic herb flavor)
Instructions
- Place 1 tablespoon of the olive oil in a large nonstick skillet over medium-high heat. When hot, add the onions, salt and pepper, tossing to evenly coat with the hot oil. Reduce the heat to medium and cook the onions, stirring only occasionally for 20 minutes or until the onions are golden brown. Meanwhile, preheat the oven to 350 degrees. Stir in the thyme and grapes. Remove from the heat and set aside.
- Line a large baking sheet with parchment paper and place bread rounds in a single layer (using 2 pans if necessary). Brush the tops lightly with the remaining oil. Top with the onion/grape mixture evenly and then sprinkle with the cheese. Bake for 8-10 minutes or until the cheese is melted. Serve warm.
Caramelized Onion Boursin Grits
Top with grilled shrimp if you like for a complete meal.
Author: Tammy Algood
Serves: Yield: 4 to 6 servings
Ingredients
- 1 cup grits
- 1 cup low-sodium chicken stock
- 3 tablespoons unsalted butter
- 1 cup half-and-half or milk
- 4 ounces caramelized onion Boursin (or another flavor if you desire)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 large ears corn with kernels removed (or ½ cup whole kernel corn)
- 1 green onion, green tops thinly sliced (save the white bottom for another use)
- ¼ teaspoon paprika
Instructions
- Place the grits, stock and butter in a medium saucepan over medium-high heat. Bring to a boil and reduce the heat to medium-low. Stir in the half-and-half or milk, Boursin, salt and pepper. Continue stirring until the cheese is completely melted.
- Reduce the heat to simmer and add the corn. Cook, stirring frequently, for 7 minutes or until the liquid is absorbed and the grits are creamy. Serve in small warm bowls topped with green onion tops and a dash of paprika.
Boursin-Stuffed Dates
Author: Tammy Algood
Serves: 8 to 10 servings
Ingredients
- 20 large pitted dates
- * If the dates aren’t pitted, simply remove the seed with a small paring knife after slicing away one half.
- ½ cup Boursin (any flavor), softened
- 1 (8-ounce) package prosciutto, sliced in 20 strips
Instructions
- Slice each date in half lengthwise. With a small spoon or gloved hands, stuff each date abundantly with the cheese. Top with the other half and wrap tightly with a slice of prosciutto. Secure with a decorative toothpick.
- Serve immediately or refrigerate until ready to enjoy.
Bosc Pear and Boursin Salad
Author: Tammy Algood
Serves: 6 to 8 servings
Ingredients
- ¼ cup olive oil
- 3 tablespoons lemon juice, divided
- 1 teaspoon honey
- ½ teaspoon salt
- ½ teaspoon chopped thyme
- ½ teaspoon chopped parsley
- ¼ teaspoon black pepper
- 1 (5-ounce) package baby arugula
- 2 large Bosc pears, peeled, cored and thinly sliced
- ½ cup roasted and salted pumpkin seeds
- 3 ounces herbed Boursin, crumbled
Instructions
- In a jar with a tight-fitting lid, combine the oil, 2 tablespoons of the juice, honey, salt, thyme, parsley and pepper. Cover and shake vigorously to emulsify. Set aside.
- Place the arugula in a large salad bowl. Peel, core and thinly slice the pears. Place in a medium bowl and toss with the remaining lemon juice as you work to prevent discoloration. When completely sliced, drain any juice and add along with the pumpkin seeds to the arugula. Toss to mix and add the dressing. Toss again to evenly coat. Top with the crumbled cheese and serve immediately.
Mushroom Pasta with Boursin Sauce
Author: Tammy Algood
Serves: 4 servings
Ingredients
- 2 tablespoons light olive oil
- 1 tablespoon unsalted butter
- 1 (8-ounce) package sliced mushrooms
- 1 teaspoon dried tarragon or thyme
- ¾ teaspoon salt, divided
- ¼ heaping teaspoon black pepper
- ¾ pound fettuccine
- 1 (5.25-ounce) package Boursin (any flavor), softened
- ⅓ cup grated Parmesan
- ⅓ cup milk or half-and-half
- 1 green onion (green part only), thinly sliced
- 1 tablespoon chopped fresh parsley
Instructions
- Bring a large pot of water to a boil over high heat. Meanwhile, place the oil and butter in a large skillet over medium-high heat. When the butter has melted, add the mushrooms, tarragon or thyme, ½ teaspoon of the salt and pepper. Cook, stirring frequently, for 3 minutes. Reduce the heat to medium and continue cooking until the liquid has evaporated and the mushrooms are browned, around 5 minutes.
- Add the pasta to the boiling water and cook according to the package instructions until al dente, around 10 minutes.
- In a medium bowl, stir together the Boursin, Parmesan, milk or half-and-half, and remaining salt until blended. When the pasta is done, drain and transfer to a large serving bowl but reserve 1 cup of the cooking water. Whisk the reserved cooking water into the Boursin until smooth.
Add the mushroom mixture and sauce to the pasta and toss until well coated. Garnish with the green onion tops and parsley before serving warm.
ASK Chef Tammy
Email your cooking questions to Tammy Algood: [email protected].
Robbie asks: “Will you please explain what a smoke point is?”
Robbie, that’s the measure of when an oil (or fat) has reached the maximum amount of heat before it begins to break down. For frying, the higher the smoke point, the better, which is why you want to select vegetable, peanut, safflower, corn, grapeseed, avocado or sunflower oils for the task. Butter, vegetable shortening and olive oils have significantly lower smoke points.
Cheryl writes: “When a recipe calls for soft peaks, I’m never sure what that is supposed to look like. Would you describe it for me?”
Cheryl, this term is most often associated with whipped cream or beaten egg whites. The most reliable way to judge if the soft peak stage has been reached is to stop the mixer and lift the beaters. The mixture will lift as you pull the beaters out but will then slump and not retain the shape.
