Best Boursin Cheese Recipes

BOURSIN CHEESE (HOMEMADE)

Steps:

• Have cheeses and butter at room temperature.
• Crush garlic.
• Mix cheeses, butter and garlic.
• Add remaining ingredients, mix well.
• Pack into a container just large enough to hold the boursin and store in refrigerator.
• To serve, bring to room temperature.
• Serve with crackers.

MAKE YOUR OWN BOURSIN CHEESE - PAULA DEEN

Steps:

• Put the cream cheese and butter into the bowl of a food processor. (You could use a mixer or blender if you don't have a food processor.).
• Add the seasonings and process until completely blended and smooth.
• Line a medium-sized serving bowl with plastic wrap and fill it with the cheese mixture.
• Cover and refrigerate for at least a few hours before serving.
• You can keep refrigerated for up to 1 week.
• Enjoy!

BOURSIN®-STYLE CHEESE SPREAD

Steps:

• Mix cream cheese, garlic salt, and chervil together in a bowl until smooth.

CHICKEN STUFFED WITH BOURSIN CHEESE AND SPINACH

Steps:

• Preheat oven to 350 degrees. Use a baking dish that will hold all four breasts, such as a 13 x 9 pan.
• Make stuffing: Wash and dry spinach. Roughly chop the spinach and place into a medium size bowl. Using a fork or your hands, mash the spinach and cheese together until the spinach is coated with the cheese and most of the lumps are gone.
• Season the chicken lightly with salt and pepper on both sides. Slide your fingers under the chicken skin to loosen it, leaving some of the membrane intact so it will better hold the stuffing.
• Lightly drizzle olive oil on the bottom of the pan, and lay the chicken breasts skin-side up on top of the oil.
• Dividing the stuffing evenly between them, stuff the breasts. Using the opening you made with your fingers, gently push the spinach/cheese mixture under the skin, working it around so it looks attractive.
• Drizzle the skin lightly with olive oil.
• Place pan in oven and bake for approximately 45 minutes to 1 hour.
• If you have extra stuffing, bake it in a small greased dish for about 25 minutes.
• Check the chicken after 30 minutes and lay a piece of foil over the pan if it is getting too brown.

BOURSIN® CHEESE MASHED POTATOES

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 8 minutes. Drain and return potatoes to the pot.
• Pour buttermilk over the potatoes and mash until creamy. Stir cheese into the potatoes until melted completely and smooth.

BOURSIN CHEESE SPREAD - COPYCAT

Steps:

• Position knife blade in food processor bowl; add garlic clove.
• Process until finely chopped, stopping once to scrape down sides.
• Add cream cheese, butter and remaining ingredients; process until smooth, stopping twice to scrape down sides.
• Cheese mixture may be refrigerated up to one week or frozen uo to three months.

BOURSIN CHEESE AND BACON STUFFED CHICKEN BREASTS - FOR TWO!

Steps:

• Preheat oven to 375F/190°C.
• Add the 3 tablespoons olive oil to a baking dish, tilting to coat.
• Warm 1 teaspoon olive oil in a small frying pan over medium-high heat. Add the proscuitto or bacon and cook until crispy. Remove from heat.
• Place each breast between a large sheet of cling wrap and lay on a cutting board. Gently pound each breast with a cook's mallet until flat and thin (about 1/4 inch thick). Be careful not to tear the chicken. Remove wrap.
• Lay the chicken breasts flat on the cutting board and evenly spread the Boursin cheese & the proscuitto onto one side of each breast, all the way to the edges.
• Roll up the chicken breasts jelly-roll style, starting with the narrow end and roll firmly, tucking in ends to form a neat roll.
• Gently place them into the oiled baking dish, seam side down.
• Arrange the tomatoes, haricots verts, and shallots around the chicken.
• Place a thyme sprig onto each breast.
• Drizzle with wine and squeeze fresh lemon juice over all, then sprinkle with lemon zest, a small pinch of salt over the vegetables, and the pepper.
• Place in the center of a pre-heated oven and roast for 40 to 50 minutes, until chicken is cooked through and tender.
• Serve vineyard-style with a crusty baguette for mopping the juices.
• To Freeze:.
• Immediately after stuffing and rolling, wrap individually in cling wrap and place into an airtight container or freezer bag. Defrost overnight in the fridge, then bake as directed above. May be frozen for up to 3 months.

BOURSIN CHEESE POTATOES

Steps:

• Slice potatoes into quarter inch rounds and toss with salt and pepper.
• Slowly heat cream and cheese together until thoroughly melted.
• In a deep casserole dish layer half the potatoes.
• Cover with half the cream mixture.
• Repeat.
• Cover and bake at 350°F for one hour.
• Sprinkle top with chives or parsley.

BOURSIN CHEESE - MAKE YOUR OWN HOMEMADE - SUBSTITUTE, CLONE

Steps:

• Add all ingredients to a blender or food processor and process until smooth and well combined.
• Spoon mixture into a small serving bowl and chill overnight.
• Serve at room temperature.

GARLIC BOURSIN CHEESE SPREAD

Steps:

• In a food processor, add garlic and process until finely chopped, stopping once to scrape down sides.
• Add the remaining ingredients and process until smooth, stopping twice to scrape down sides.
• (You may use only 1 clove of garlic, if you prefer).
• NOTE: This can be frozen up to 3 months or refrigerated up to 1 week.

BOURSIN HERBED YOGURT CHEESE

Steps:

• Mix all ingredients together in bowl.
• Refrigerate several hours to overnight so flavors will meld.

MAKE YOUR OWN BOURSIN CHEESE - PAULA DEEN

Steps:

• Put the cream cheese and butter into the bowl of a food processor. (You could use a mixer or blender if you don't have a food processor.).
• Add the seasonings and process until completely blended and smooth.
• Line a medium-sized serving bowl with plastic wrap and fill it with the cheese mixture.
• Cover and refrigerate for at least a few hours before serving.
• You can keep refrigerated for up to 1 week.
• Enjoy!

FILET MIGNON W/BALSAMIC SYRUP & BOURSIN CHEESE

Steps:

• Preheat broiler.
• Boil vinegar and sugar in a heavy small saucepan over medium-high heat until reduced to 1/3 cup, stirring, occasionally, about 18 minutes.
• Meanwhile, melt the butter or margarine in heavy large skillet over medium-high heat and infuse the butter with garlic, about 1 minute.
• Sprinkle steaks with salt and freshly ground black pepper.
• Remove garlic from pan.
• Cook steaks to desired doneness, about 3 minutes per side, for medium rare.
• Transfer the steaks to a baking sheet.
• Crumble the cheese over the steaks and broil just until the cheese melts, about 1 minute.
• Sprinkle again with pepper.
• Transfer steaks to plates.
• Drizzle the balsamic sauce around the steaks, garnish with parsley, and serve.
• Enjoy!

POULET AU FROMAGE BOURSIN (CHICKEN W/ BOURSIN CHEESE)

Steps:

• Warm oil in a 9" saute pan over High heat.
• When oil is hot, reduce heat to Medium-High and add chicken. Cook until the internal temperature reaches 165 degrees (about 12 minutes), turning occasionally to keep from burning. Transfer to a plate and keep warm.
• Wipe the pan clean of oil.
• Add shallots and cook over Medium-High heat until translucent, about 3 minutes.
• Add wine to deglaze pan, stirring with a spoon to scrape the bottom of pan, and cook until liquid is reduced by two-thirds.
• Add heavy cream, demi-glace, cheese, red peppers, salt and pepper.
• Stir until cheese is incorporated and sauce is thick enough to coat the back of a spoon.
• Serve chicken topped with Boursin sauce.

STUFFED HERBED CHICKEN WITH BOURSIN CHEESE

Steps:

• Preheat oven to 350°F Put each chicken breast half between two layers of plastic wrap, on a chopping board, and use a meat mallet to pound until 1/4-inch thick.
• Dip each basil (or other bitter green) leaf in boiling water, drain and set aside.
• If you are not starting with Boursin herbed cheese, make your own by mixing together the Herbed Cheese ingredients mentioned above. Mix the walnuts into the cheese mixture, set aside.
• Lay the chicken breasts flat, season each side with salt and pepper. Spread the cheese-walnut mixture over each breast, covering the surface of the breasts. Layer on the basil leaves. Starting at the shortest end of the chicken breast, roll up as tightly as possible and tuck in the ends to form a neat roll. Secure each breast with 2 toothpicks.
• Put flour, beaten egg, and bread crumbs combined with the Parmesan cheese on to 3 separate flat dishes. Dredge each chicken breast roll first in the flour, then the egg, and finally the Parmesan bread crumbs. (Skip this step if you are going low carb and/or gluten-free.).
• Transfer chicken breasts to a greased baking dish, seam side down. Bake at 350°F for 40-50 minutes, depending on the size of the breast, until the internal temperature is 165°F, the juices run clear, and the chicken is slightly browned.
• Let rest for 5 minutes before serving.

CARAMELIZED VIDALIA ONION AND BOURSIN CHEESE DIP

Steps:

• Saute onion, salt and pepper in the butter on medium low heat until caramelized to a light brown. Do not scorch the onions. Stir often for about 30-40 minutes. Let cool.
• Meanwhile, mix the remaining ingredients in a medium bowl. Boursin cheese can be crumbly so often I will mix these ingredients in a small food processor then add to bowl.
• When onions are room temperature stir them into sour cream mixture and refrigerate for at least 4 hours for flavors to meld.

BAKED COD (OR CHICKEN) WITH BOURSIN HERB CHEESE

Steps:

• Preheat oven to 400 degrees F. Pour the 1 T melted butter into the baking dish and coat the bottom. Pat the fillets or chicken breasts dry and arrange in bottom of dish. Spread the Boursin cheese evenly over the tops. Pour the canned tomatoes over the tops. Sprinkle with the parmesan cheese. Bake, uncovered, in oven for 25 minutes.

CHICKEN W/BOURSIN CHEESE IN ROASTED RED PEPPER SAU

Steps:

• Prepare the roasted red pepper sauce first by lightly coating the peppers in olive oil. Place in a 475 degree oven for 20-30 minutes. Allow to cool and remove skins. Puree in a blender until smooth (add a little olive oil for consistency). Next, butterfly the chicken breasts. In a small bowl, mix together the cheese, garlic powder, parsley, and black pepper. Spread over the entire chicken breast. Fold over and secure with string. Place in a pan and brown both sides. Once brown, take the chicken breasts out of the pan and place in a non-stick roasting pan. Cover with the roasted red pepper sauce. Bake at 375 degrees for 25 minutes until the chicken is thoroughly cooked. I serve this with smashed garlic mashed potatoes. Enjoy!

APPLE, CRANBERRY & CINNAMON BOURSIN CHEESE SALAD

Steps:

• Whisk dressing and syrup in large bowl and set aside.
• Add greens, apples and walnuts; toss.
• Arrange greens mixture on serving plates.
• Add grapes and crumble cheese.
• To make Boursin cheese: Blend cream cheese, butter, cranberry raisins and cinnamon in food processor and chill overnight.

BOURSIN CHEESE CLONE WITH RECIPE

Steps:

• 1. Have cheeses and butter at room temperature. Crush garlic & mix with cheeses and butter. Add herbs and spices or Souper Spices Herbal Dip Blend, mix well. Refridgerate for at least 2 hours to incorporate the flavors. Pack into a containers just large enough to hold the Boursin you want to use and freeze. To serve, bring to room temperature.
• 2. Slice chicken breasts, as many as you need, season, and just stuff with cheese mixture OR pound out, spread on and roll up and secure with toothpicks. Layer in crock pot, pour 1/2 cup dry white wine or chicken broth and cook on high for 6 hours. You can also top your baked potato with this or serve on crackers.
• 3. For more slow cooker recipes go to https://www.top10slowcookerrecipes.co.uk https://www.souperspices.com https://www.etsy.com/shop/Souperspices