Boursin Stuffed Dates With Pepper Jelly Recipes

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BOURSIN-STUFFED DATES WITH PEPPER JELLY



Boursin-Stuffed Dates With Pepper Jelly image

Good anytime, but especially holidays (including Mardi Gras--which just happens to be tomorrow. Happy Mardi Gras everybody!).

Provided by gailanng

Categories     Fruit

Time 20m

Yield 3 dozen

Number Of Ingredients 3

36 whole pitted dates
1 (5 ounce) package boursin cheese with pepper, softened
3 tablespoons red pepper jelly or 3 tablespoons green pepper jelly

Steps:

  • Slit each date lengthwise, but do not cut in half. Spread each date to open slightly.
  • Spoon about 1/2 teaspoon of boursin into each date, spreading evenly.
  • Arrange dates in a single layer on a serving dish. May be prepared to this point and refrigerated for up to 24 hours. Just before serving, top each stuffed date with 1/4 teaspoon pepper jelly.

Nutrition Facts : Calories 414.7, Fat 1.9, SaturatedFat 0.7, Sodium 17.4, Carbohydrate 108.8, Fiber 19, Sugar 65, Protein 7

GARLIC AND HERB STUFFED MINI PEPPERS



Garlic and Herb Stuffed Mini Peppers image

These stuffed sweet peppers will become your new go-to-appetizer! Filled with flavorful cheese and topped with bread crumbs, you won't believe how easy they are to put together.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 1h5m

Yield 32

Number Of Ingredients 9

16 mini sweet peppers (red, yellow and orange)
1 package (5.2 oz) Boursin® cheese with garlic and fine herbs, softened
4 oz (from 8-oz package) cream cheese, softened
1/8 teaspoon ground red pepper (cayenne)
1/2 cup Progresso™ plain panko crispy bread crumbs
2 tablespoons butter, melted
1/8 teaspoon black pepper
1/2 cup finely shredded Parmesan cheese (2 oz)
2 tablespoons chopped fresh chives

Steps:

  • Heat oven to 400°F. Spray 15x10x1-inch pan with cooking spray.
  • Cut each sweet pepper in half lengthwise, leaving stems intact. Remove seeds and membranes. Place halved sweet peppers on pan, cut sides up.
  • In small bowl, mix Boursin™ cheese, cream cheese and ground red pepper with spoon until well blended. Place cheese mixture in small resealable food-storage plastic bag. Cut 1/2 inch off 1 corner of bag. Pipe mixture evenly among pepper halves, about 2 teaspoons for each pepper.
  • In another small bowl, mix bread crumbs, melted butter and pepper. Sprinkle each pepper half with about 1/2 teaspoon bread crumb mixture; gently press into cheese mixture.
  • Bake 15 minutes. Remove from oven, and sprinkle about 1/2 teaspoon Parmesan cheese on each pepper. Return to oven; bake 5 to 8 minutes or until tops are brown and cheese is melted. Let stand 10 minutes before serving. Top with chives. Serve warm.

Nutrition Facts : Calories 60, Carbohydrate 4 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 75 mg, Sugar 2 g, TransFat 0 g

BOURSIN STUFFED POTATOES



Boursin Stuffed Potatoes image

These can be frozen once prepared. JUst defrost for at room temperature for at least 30 minutes before baking.

Provided by Brookelynne26

Categories     Potato

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
1 red onion, finely diced
3 large russet potatoes
1 tablespoon kosher salt
2 (5 1/4 ounce) packages boursin cheese
1/4 cup sour cream
1 tablespoon chopped fresh chives
1 teaspoon Dijon mustard
1 large egg, beaten
salt and black pepper

Steps:

  • Preheat oven to 350.
  • Heat 1 tbsp of the oil in a skillet over medium low. Add onion and saute 4 minutes, or until softened. Remove from heat and let cool.
  • Rub the potatoes with the remaining 1 tbsp oil and salt and place in a roasting pan. Bake for 40 - 50 minutes, or until the potatoes can be easily pierced with a fork.
  • Remove the potatoes from the oven and cut in half lengthwise. Scoop out as much of the flesh as possible without breaking the skin.
  • Place the flesh in a bowl and add the onions, cheese, sour cream, chives, mustard and egg. Mix until incorporated and season with salt and pepper.
  • Stuff the potato skins with the mixture and return to the roasting pan. Bake for 15 minutes, or until the tops are golden brown. Serve immediately.

Nutrition Facts : Calories 220.3, Fat 7.4, SaturatedFat 2, Cholesterol 36, Sodium 1203.6, Carbohydrate 34.4, Fiber 4.4, Sugar 2.6, Protein 5.2

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