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extra boursin cheese left over

Aimee Apr 19, 2009 06:46 PM

I'm sick of eating it straight. Any good recipes? Thanks.

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  1. kattyeyes RE: Aimee Apr 19, 2009 06:53 PM

    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. kchurchill5 RE: Aimee Apr 19, 2009 06:54 PM

      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
        sarapeater RE: kchurchill5 Apr 19, 2009 07:38 PM

        red onion (or watercress), roast beef, pumpernickel

        1. re: sarapeater
          kchurchill5 RE: sarapeater Apr 19, 2009 07:43 PM

          Definitely a good combo, very good.

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

        2. re: kchurchill5
          jmullen1251 RE: kchurchill5 Apr 24, 2009 09:23 AM

          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. LaLa RE: Aimee Apr 19, 2009 07:59 PM


          1. Jen76 RE: Aimee Apr 19, 2009 08:05 PM

            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. j
              jeanmarieok RE: Aimee Apr 20, 2009 03:10 AM

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

              1. Deenso RE: Aimee Apr 20, 2009 06:44 AM

                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. folprivate RE: Aimee Apr 20, 2009 07:13 AM

                  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. hollyd RE: Aimee Apr 20, 2009 07:23 AM


                    1 Reply
                    1. re: hollyd
                      iamafoodie RE: hollyd Apr 20, 2009 08:06 AM

                      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. h
                      Harters RE: Aimee Apr 20, 2009 08:07 AM

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


                      4 Replies
                      1. re: Harters
                        LindaWhit RE: Harters Apr 20, 2009 08:11 AM

                        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
                          kchurchill5 RE: LindaWhit Apr 20, 2009 12:53 PM

                          Can't go wrong with that. Always!

                          1. re: kchurchill5
                            LindaWhit RE: kchurchill5 Apr 20, 2009 05:22 PM

                            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
                              kchurchill5 RE: LindaWhit Apr 20, 2009 05:38 PM

                              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. Monch RE: Aimee Apr 20, 2009 01:10 PM


                        Stir in the cheese at the end.

                        6 Replies
                        1. re: Monch
                          beanodc RE: Monch Apr 20, 2009 01:54 PM

                          Also mashed potatoes - the best!

                          1. re: beanodc
                            mamma_spice RE: beanodc Apr 24, 2009 08:34 AM

                            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
                            rememberme RE: Monch Apr 26, 2009 02:50 PM

                            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
                              kchurchill5 RE: rememberme Apr 26, 2009 05:17 PM

                              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
                                rememberme RE: kchurchill5 Apr 30, 2009 06:10 PM

                                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
                                  kchurchill5 RE: rememberme Apr 30, 2009 06:25 PM

                                  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. c
                            chef24 RE: Aimee Apr 20, 2009 03:15 PM

                            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. r
                              rachelfc RE: Aimee Apr 26, 2009 12:57 AM

                              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
                                kchurchill5 RE: rachelfc Apr 26, 2009 08:05 AM

                                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.

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