Boursin Cheese With Pesto Sun Dried Tomatoes Recipes

BOURSIN CHEESE AND SUN-DRIED TOMATO PIZZA

Boursin Cheese and Sun-Dried Tomato Pizza image

The Smokehouse in Sorrento, Victoria does an excellent Boursin pizza so I attempted to replicate it. It worked and was delicious, so here it is! They use a basil pomodoro pesto sauce but I did it the first time with just a plain basil pesto sauce. Either is fine, but I prefer the pomodoro version. I've also done it without the mozzarella, but it's better with just a little sprinkled on top. You could also substitute another cheese for the Boursin, like fetta, goat's cheese or even Philadelphia cream cheese. Awesome pizza!

Provided by Baz231

Categories European

Time 15m

Yield 2-4 serving(s)

Number Of Ingredients 7

Ingredients

1 large plain pizza crust (i.e. pizza base)
1 -2 tablespoon basil pomodoro pesto sauce or 1 -2 tablespoon basil pesto
80 g boursin cheese
45 g sun-dried tomatoes (or semi-dried)
45 g roasted red peppers (approximately)
4 -6 slices hot salami (cut into quarters)
1/4 cup mozzarella cheese

Steps:

Spread pesto sauce over the pizza base.
Distribute the salami evenly over the pizza.
Roughly chop the sun-dried tomatoes and peppers and distribute evenly over the pizza.
Crumble the Boursin cheese and distribute over the pizza.
Sprinkle the mozzarella sparingly over the pizza.
Transfer to the preheated Pizza Maker machine (or to a very hot oven) and cook until the crust is crisp and golden, rotating it 180 degrees half way through cooking to ensure it's cooked evenly (8 to 10 minutes).
When the pizza is ready, remove, cut into pieces and serve immediately.

Nutrition Facts : Calories 239.8, Fat 15.4, SaturatedFat 7.1, Cholesterol 48, Sodium 1460, Carbohydrate 14.7, Fiber 3, Sugar 9.4, Protein 13

BOURSIN CHEESE WITH PESTO & SUN-DRIED TOMATOES

Boursin Cheese With Pesto & Sun-Dried Tomatoes image

Make and share this Boursin Cheese With Pesto & Sun-Dried Tomatoes recipe from Food.com.

Provided by cajun chef in Louis

Categories Spreads

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

3 (8 ounce) packages light cream cheese
1/2 cup butter, softened
1 tablespoon Cavenders All Purpose Greek Seasoning, plus
1 teaspoon Cavenders All Purpose Greek Seasoning
1 1/2 teaspoons garlic powder
1 cup pesto sauce
1 (4 ounce) package sun-dried tomatoes (just get a small pkg., don't know how many ozs. but had to put quantity)
1 3/4 ounces pine nuts

Steps:

Place 1st four ingredients in food processor and blend to a creamy consistency. Place into mold of desired shape. (use pam) and place in refrigerator.
Boil sun-dried tomatoes in a small amount of water until plump (about 5 minutes) drain, cool, and chop in processor. If using tomatoes in oil, just chop.
Unmold cheese. Spread pesto over cheese and cover with sundried tomatoes. Sprinkle pine nuts. Serve with crackers.

Nutrition Facts : Calories 537.6, Fat 48.1, SaturatedFat 27, Cholesterol 126.8, Sodium 960.8, Carbohydrate 15.6, Fiber 2.7, Sugar 7.6, Protein 15.4

INSTANT PESTO TORTA WITH BREAD AND VEGETABLES

Instant Pesto Torta with Bread and Vegetables image

Provided by Rachael Ray : Food Network

Categories appetizer

Time 10m

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

Vegetable spray
4 pieces sun-dried tomatoes
4 leaves fresh basil
3 tubs, 6 ounces each, soft garlic and herb cheese (recommended: Alouette brand)
1/4 cup sun-dried tomato tapenade
1/4 cup prepared basil pesto
1 baguette or whole grain baguette, pre-sliced at the bread counter
Handful baby carrots
Handful grape tomatoes

Steps:

Line a small shallow dish or bowl with plastic wrap or waxed paper. Coat wrap with vegetable spray. Arrange a pattern in bottom of the dish using the sun-dried tomatoes and basil. Add 1 1/2 tubs of garlic and herb cheese (about half a pound) to the dish and smooth over, then layer in the sun-dried tomato spread and the pesto. Spread the remaining cheese on top of the pesto. Place a serving plate over the bowl and invert the bowl. Hold on to the edges of the waxed paper or wrap to release the cheese. Remove the waxed paper or plastic wrap. Arrange the sliced baguette along 1 side of the torta.
Arrange carrots and tomatoes along the opposite side of the torta.

SUN-DRIED TOMATO CHEESE BALLS

Sun-Dried Tomato Cheese Balls image

Your party will heat up once these bacon-coated mini cheese balls are on the table. Nicely spiced with red pepper flakes, they're just the right size for nibbling.-Pamela Stepp, Dandridge, Tennessee

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield about 2-1/2 dozen.

Number Of Ingredients 10

Ingredients

12 ounces cream cheese, softened
2 cups shredded sharp cheddar cheese
1/4 cup finely chopped oil-packed sun-dried tomatoes
1 tablespoon finely chopped onion
2 teaspoons Worcestershire sauce
1 teaspoon lemon juice
1/2 teaspoon crushed red pepper flakes
1/8 teaspoon pepper
1 pound bacon strips, cooked and crumbled
Assorted crackers

Steps:

In a large bowl, beat the first eight ingredients until blended. Shape into 1-1/4-in. balls., Place bacon into a small shallow dish; roll cheese balls in bacon. Refrigerate for at least 1 hour. Serve with crackers.

Nutrition Facts : Calories 96 calories, Fat 8g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 182mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.

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