Boursin Bruschetta Dip
This Boursin bruschetta dip layers creamy garlic herb cheese with juicy marinated tomatoes, fresh basil, balsamic vinegar, and balsamic reduction for a five-minute appetizer that looks fancy but takes almost no effort.
Equipment
- Small mixing bowl
- Spoon
- 8 to 9 inch shallow serving dish or pie pan
- Knife
- Cutting board
- Garlic press, optional
- Fine mesh strainer, optional
- Plastic wrap or lid
Ingredients
Boursin Base
- 2 5.3-ounce packages Boursin cheese Garlic and fine herbs is classic; shallot and chive or black pepper also work
Bruschetta Topping
- 1 ½ cups Tomatoes Chopped and de-seeded; vine-ripened or Roma tomatoes recommended
- ¼ cup Fresh basil leaves Packed and chopped, plus more for garnish
- 1 tablespoon Extra virgin olive oil
- 1 tablespoon Balsamic vinegar
- 1 clove Garlic Pressed or very finely minced
- Salt and pepper To taste
For Serving
- Balsamic reduction For drizzling; Alessi brand recommended
- Crackers or crostini For dipping; use gluten-free if needed
Instructions
- Set the Boursin cheese out at room temperature for 15 to 20 minutes so it softens enough to spread easily.
- While the cheese softens, chop and de-seed the tomatoes, chop the basil, and press or finely mince the garlic.
- In a small mixing bowl, combine the chopped tomatoes, basil, olive oil, balsamic vinegar, garlic, salt, and pepper.
- Stir well, then let the tomato mixture rest for about 5 minutes so the salt can draw out some of the juices and concentrate the flavor.
- Add the softened Boursin cheese to an 8 to 9 inch shallow serving dish or pie pan.
- Use the back of a spoon to spread the Boursin into an even layer, leaving a few swoops for a rustic look.
- Spoon the bruschetta mixture over the Boursin layer, leaving the extra tomato juices behind in the mixing bowl.
- Drizzle the top with balsamic reduction.
- Garnish with extra fresh basil.
- Serve immediately with crackers, crostini, sliced baguette, pita chips, or cucumber rounds.
Notes
Let the Boursin soften naturally instead of microwaving it, since overheating can make it greasy. De-seed and drain juicy tomatoes well so the dip does not turn watery. Assemble right before serving for the freshest texture. Leftover tomato juices make a quick vinaigrette, and leftover topping is great with eggs, grilled chicken, or pasta. Store assembled dip covered in the refrigerator for up to 2 days, or tomato topping separately for up to 3 days.