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extra boursin cheese left over

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  • Aimee Apr 19, 2009 06:46 PM
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I'm sick of eating it straight. Any good recipes? Thanks.

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  1. Make chicken rollups--spread over chicken tenders or breasts, roll them up, coat in breadcrumbs (panko would be nice) and bake in the oven. You could roll spinach in there with it, too.

    1. Wonderful in scrambled eggs
      great on a tortilla with chicken and melted cheddar for a quick quesadilla
      Great as a sandwich spread
      Great on a baquette and topped with avacado and tomato slices or roasted tomatoes
      Great melted on hamburgers
      Stuffed in celery
      Great melted on roasted tomato slices
      Put some of bread and toast in the oven
      Stuffed in mushrooms with some chopped tomatoes and scallions and stuffed in crimini
      as a appetizer
      Mixed with a few scallions and then topped over sauteed mushrooms on top of a
      grilled chicken breast and topped with the cheese and melted
      Stuffed in ravioli, lasagna rolls or added to any pasta dish is great
      Stuffed with other veggies in pork chops or chicken breasts
      Take a canned crescent roll (pillsbury) spread it on the pastry and then roll and bake

      Just a few ideas. Use use mine all the time. I always have it in my fridge

      3 Replies
      1. re: kchurchill5

        red onion (or watercress), roast beef, pumpernickel

        1. re: sarapeater

          Definitely a good combo, very good.

          How about pump, cucumber slices, arugula and smoked salmon. Another favorite of mine.

        2. re: kchurchill5

          i second the scrambled egg suggestion, with some frozen peas thrown in at the end and even some salmon if you feel so inclined!

        3. http://www.boursincheese.com/recipes/...

          1. Stuff some crimini mushroom caps with it, top with a bit of chopped prosciutto and stick in the oven under the broiler until cheese is bubbly and slightly golden.

            1. On baked potatoes, and in an omelet, are two favorites here.

              1. Twice-baked potatoes. Mix boursin in with the potato you've scooped out of the shells, along with some butter and a splash of heavy cream. Stuff back into the shells, top with a sprinkling of grueyere and bake until cheese is bubbly and golden.

                1. grilled cheese on a nice multigrain or rustic bread
                  stuffed in a beef filet or on top if they are too small or thin

                  1. frittata!

                    1 Reply
                    1. re: hollyd

                      Make a mushroom sauce with it and serve on top of a steak sandwich. Pure bliss if you start with a good demi-glace.

                    2. Into pasta with whatever else you have in that sounds good with pasta. It's fridge use-up time, folks.

                      J

                      4 Replies
                      1. re: Harters

                        That's what I always do - lots of quick-sauteed veggies, the boursin/herb cheese, some half and half, a sprinkling of grated Parm, and you have dinner!

                        1. re: LindaWhit

                          Can't go wrong with that. Always!

                          1. re: kchurchill5

                            I'm glad that my local BJ's Wholesale Club sells larger double-tub packs of Rondele's Garlic & Herb Pub Cheese. I'll buy a pack, and while I use some for cheese and crackers as a Scooby Snack for myself on the weekend, about 4 oz. of one tub usually gets used for a Pasta & Chicken in Garlic-Herb Cheese Sauce. It's quick to prep, it's filling, and it gives me several work lunches after making it for dinner. :-)

                            1. re: LindaWhit

                              Sams or BJ's here too. I love it. Isn't it great for pasta. Add some chicken (I cheat and use Sams pre roasted chickens for 4.99) Great for sandwiches or pasta like this. Quick and soo soo good. Cheese and crackers ... I could eat the whole container. In celery sticks, etc.

                              Try it on a baquette. cut lengthwise and toast lightly open side down, then spread with boursin and put under the broiler to melt. Great simple bread. So good and easy.

                              The sundried one is good too. Can't find it as often but I love it. chopped olives on some toast and so good or spread on cod or halibut and top with olives and bake.

                              Sometimes some little shortcuts are great for quick meals or go to meals which we all need now and then.

                              I had my scooby snack this weekend ... did you? :)

                      2. Grits!

                        Stir in the cheese at the end.

                        6 Replies
                        1. re: Monch

                          Also mashed potatoes - the best!

                          1. re: beanodc

                            I agree! Mashed potatoes with boursin makes a sinfully delicious dish perfect for the holidays! Local restaurants serve it as a topping for burgers (DH loves this and orders it every time he finds it) and steaks...Yum!

                          2. re: Monch

                            A possibly stupid question from a Northerner -- someone told me that grits are just cream of wheat! We all laughed. Is that true?

                            1. re: rememberme

                              Nope, Cream of wheat is made from Farina or Ground wheat (I believe I spelled farina correct). Grits are made from Corn, Italians call it Polenta, dried corn from the husk or Hominy and then ground, fine ground is usually for grits and it can be ground a couple of different ways.

                              Now I'm not a true southerner and I don't claim by any means to know all the definitions here, but I think this is a fair definition. I am sure I missed a few details.

                              You can get quick grits, uncooked, polenta lots of variations, hominy grits which have a soaking process right at the local grocery store, but grits are from corn not wheat, but do resemble cream of wheat.

                              I am sure you can find a more scientific explanation, but I think this pretty much explains it for the most part.

                              1. re: kchurchill5

                                So grits are corn meal mush? Huh. Thanks. Sounds like corn meal mush that my mother made me eat with molasses, and which she still eats with a pork/sauerkraut goulash.

                                1. re: rememberme

                                  Lots of refinement, but yes, grits are corn.
                                  Cream of wheat is wheat

                                  Grits has come a long way and many variations ... but yes, ground corn!
                                  They are actually very good and I love them. Polenta ... Italian grits!!
                                  Yes Italian grits and can be made many ways. cooked and then cooled and then fried is great under some cooked black beans and sauteed shrimp is awesome.

                                  Grits is many dishes with sauteed shrimp, seafood and chicken and veggies, eggplant, squash, etc with tomatoes over grilled polenta is amazing. Lots of great recipes with grilled "grits or polenta"

                                  Give it a try, they have many more uses than boring breakfast food.

                          3. Great w/ Roast beef .. Chicken,, add to shrimp saute //add to apps with goat cheese in phyllo cups .. add good smoked ham for a special lamb or pasta dish

                            1. Thin it and make it into a sort of thick garlic cream sauce, which you can use on anything you like. I like it drizzled on a salad I make:

                              a puy lentil base- (lightly dressed- I like a walnut oil lemon and thyme dressing)
                              topped with beetroots- (roasted with balsamic and a little walnut oil)

                              Then with walnuts sprinkled over and that garlic cream dressing. The white colour of the dolloped sauce works a treat to lift the earthy colour and taste of lentils and the deep purple and earthy-sweetsharpness of the roasted beets.

                              Sounds like a bit of a fuss but its really not. I dont eat meat and often take it to a bbq, and its a good sturdy winter salad as well.

                              I thinik it might be nice on an apple based salad too. Maybe with fennel and spring onionsor something. Maybe a warldorfy thingy. Or as a dip for apple slices or celery.

                              1 Reply
                              1. re: rachelfc

                                I make a fennel, potato and mushroom casserole with a light boursin and cream sauce. It is rustic with with mushrooms and potatoes just cut in quarters or halfs and thin sliced fennel in a light creamy boursin cream sauce. Topped with some fresh bread crumbs and it is excellent.