Baked Boursin And Tomato Dip Recipes

BAKED COD WITH BOURSIN HERB CHEESE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Pour 1 tablespoon melted butter into baking dish to coat bottom. Arrange the cod fillets in the dish. Pat fillets dry using a paper towel. Spread the Boursin cheese evenly over the fillets. Pour the tomatoes over the tops. Season with salt and pepper to taste. Sprinkle with Parmesan cheese. Drizzle with remaining 1 tablespoon butter.
• Bake, uncovered, in preheated oven for 25 minutes.

SUN-DRIED TOMATO DIP

Steps:

• In a food processor, mix the sun-dried tomatoes, cream cheese, sour cream, mayonnaise, garlic, hot pepper sauce, salt, and pepper. Process until well-blended. Add basil, and continue processing until smooth. Chill at least 1 hour in the refrigerator before serving.

CREAMY BOURSIN PASTA

Steps:

• Cook pasta according to package directions and drain. Keep about a cup of pasta water just in case you need to thin out the sauce later. Meanwhile melt butter in a large saucepan and cook the garlic for a minute or two until fragrant, but not brown. Add heavy cream and bring the sauce to a simmer, about 5-7 minutes, until nice and thick. The spoon should leave a line/trail as you run it through the sauce.
• Turn the heat to low and add Boursin cheese, stirring until melted and fully incorporated. Taste the sauce and add any kosher salt or fresh black pepper as needed. Add drained pasta and toss everything to combine. Top with parsley for garnish

BOURSIN CHEESE PASTA

Steps:

• Cook pasta according to package directions. Reserve some cooking liquid. While the pasta is cooking, heat a large saute pan over medium heat. Add a tablespoon of olive oil and the garlic.
• Cook the garlic for 30 seconds (be careful not to burn it, if you do, start over). Add the frozen peas. If you are using another vegetable, I would steam it first. Peas take no time to cook, but larger veggies take longer.
• Add the chicken broth and wine to the pan. Bring the mixture up to a bubble.
• Stir in the Boursin cheese.
• Add the cooked pasta.
• Add the sundried tomatoes, dill, lemon pepper, and a grind of fresh pepper.
• Add half of the Parmesan and toss well. If the sauce is too thick, add a bit of the pasta water.
• Top with pine nuts and the remaining Parmesan cheese.

BOURSIN TWICE BAKED POTATOES

Steps:

• Wash the potatoes carefully and pierce each side with a fork to release steam while cooking.
• Bake for approximately 1 hour at 350 degrees or microwave approximately 13 minutes on high until they are soft on all sides.
• Once removed from the oven or microwave, allow them to rest for 5-10 minutes until you can easily handle them.
• Once they can be handled easily, slice off the flat side neatly and remove the potato carefully with a soupspoon, being careful not to rip the skin.
• Place the hot potato into a mixing bowl.
• Mash the potato with a hand masher, mixer or potato ricer and add the Boursin cheese and butter.
• Mix well.
• Add the milk slowly while mashing until the consistency is that of mashed potatoes.
• Season with salt and pepper to taste.
• Once the potato mix is perfect, stuff it back into the potato skins, making sure that the potato mix sits high above the skin.
• Sprinkle with paprika and cracked green peppercorns for flavor and color.
• Before serving, reheat in the oven or microwave.

BAKED BOURSIN AND TOMATO DIP

Steps:

• Preheat the oven to 350 degrees. Have ready a large, shallow baking dish. Spread the tomatoes in a single layer in the bottom of the baking dish. Sprinkle half of the basil on the tomatoes. Combine the cheese and milk in a large measuring cup to form a thick, lumpy sauce. Pour over the tomatoes and basil, then sprinkle the remaining basil on top. Bake for 20 minutes; serve hot.