Pepper Boursin Recipes

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PEPPER BOURSIN



Pepper Boursin image

This version of homemade boursin reminds me of the black pepper boursin you can buy mixed with the flavor of the regular, although the pepper in their boursin is even stronger. If you prefer, you can increase the black pepper from 1 tsp to 1 1/2-2 tsps. for a more bold flavor. Enjoy!

Provided by PalatablePastime

Categories     Spreads

Time 10m

Yield 1 cup

Number Of Ingredients 12

8 ounces cream cheese or 8 ounces neufchatel cheese, softened
4 ounces butter, room temperature
1 -2 teaspoon fresh coarse ground black pepper or 1 -2 teaspoon cracked black pepper
1 teaspoon dried parsley
1 teaspoon garlic powder
1/2 teaspoon dill weed
1/2 teaspoon dried marjoram
1/2 teaspoon salt (optional)
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon onion powder
1/2 teaspoon dried basil

Steps:

  • Mix until smooth, then chill several hours before serving to blend flavors.
  • Let soften at room temp before serving for best results.

RED PEPPER AND BOURSIN TARTS



Red Pepper and Boursin Tarts image

Categories     Cheese     Bake     Cocktail Party     Vegetarian     Quick & Easy     Bell Pepper     Winter     Phyllo/Puff Pastry Dough     Gourmet

Yield Makes 16 hors d'oeuvres

Number Of Ingredients 6

2 red bell peppers, quartered lengthwise, seeded, and thinly sliced crosswise
1 tablespoon olive oil
1 (17 1/4-ounce) package frozen puff pastry sheets, thawed
1/4 cup herbed Boursin cheese (2 ounces), softened
1/4 teaspoon fresh thyme leaves
1/8 teaspoon kosher salt

Steps:

  • Preheat oven to 450°F.
  • Cook bell peppers in oil in a large nonstick skillet over moderate heat, stirring, until softened, about 8 minutes, then cool.
  • Unfold pastry sheets on a lightly floured surface and cut out an 8-inch round from each. Transfer rounds to a buttered large baking sheet and prick all over with a fork, leaving a 1/2-inch border around edges.
  • Spread 2 tablespoons cheese evenly over each round, then scatter with peppers and sprinkle with thyme, kosher salt, and pepper to taste.
  • Bake tarts in middle of oven until puffed and golden brown, about 15 minutes, then transfer to a rack to cool slightly.
  • Cut each tart into 8 wedges and serve warm.

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