Recipes » Boursin Cheese

Combine seasoning, ricotta and mozzarella; blend well. Form beef into small balls. Using your thumb, make a hole in the center of balls; spoon a small portion of mixture into each. Grill or cook in a skillet, 3-5 minutes on each side, or to liking.

Preheat oven to 450˚F. Line a baking sheet with aluminum foil. Toss mushrooms with oil, salt and pepper; lay gill side down on baking sheet. Bake until mushrooms begin to release their moisture and shrink, about 15 minutes. Combine seasoning, cream cheese and mozzarella. Let mushrooms cool slightly before filling with cream cheese mixture; top with prosciutto. Bake until hot and prosciutto begins to crisp, about 10-12 minutes.

Combine cream cheese and seasoning. But baguette lengthwise and pile on desired amount of roast beef. Top with seasoned cream cheese. Place under broiler until cheese is warm and bubbly.

Preheat oven to 425˚F. Place puff pastry on a parchment lined baking sheet and pierce all over with a fork. Bake until golden and puffed, about 20 minutes. Cool completely. Combine cream cheese and seasoning; spread evenly over pastry. Layer beats over cream cheese.

In a deep skillet, heat butter over medium high. Add asparagus; cook until almost tender, 5 minutes. Add garlic; cook 2 minutes. Add almonds, lemon juice and seasoning, adding reserved cooking until desired consistency. Toss with panko, cheese and pasta.

Preheat oven to 400˚F. Toss together ingredients until well combined. Roast until tender, turning once halfway through, about 30 minutes.

For Crumb Topping
1 Tbsp. Harvest Barn Boursin Dip Mix
1 cup of breadcrumbs
1 Tbsp butter

Preheat the Oven to 350 degrees

In a heavy bottom skillet over med high head add the oil and sliced onions.
Allow to cook about 5 minutes. Add the bousin mix, stir and cook until carmelized
and golden brown.Put in a bowl and set aside.

To make the cheese sauce melt the butter and oil in the same skillet over med heat. Add the flour and cook 1 to 2 minutes. Add half the milk to the skillet and stir until the mixture thickens. Add the remaining milk and season with salt and pepper. Add the cheese and stir until all the cheese is well blended. Pour in the apple cider vinegar and fold
in the onions and cooked pasta.

Spoon the mac and cheese into a 4 qt. casserole dish.

To top with bread crumbs.
Melt the butter in a skillet. Add the bread crumbs and boursin blend. Toast the crumbs in the butter mixture until lightly browned. Spread on top of the macaroni mixture and bake uncovered for 30 minutes or until the top is golden brown and bubbly.

Combine balsamic vinegar, soy sauce, and Halladay’s Boursin Seasoning. Add mushrooms and marinate for 30 minutes to 2 hours.

Skewer the mushrooms and grill over medium-high heat until tender and slightly charred, about 3-4 minutes per side, flipping occasionally. Serve immediately.

Wash and dry grapes. Drizzle with olive oil. Sprinkle with ½ tsp Halladay’s Boursin Cheese Dip Mix. Roast for 20 minutes in a 400 F oven and let cool.

Lightly brush slices of French bread with olive oil and bake for 10 minutes at 350 F.

Mix goat cheese with 1 Tbsp of Halladay’s Boursin Cheese Dip Mix and spread 1 to 2 Tbsp on toasted French bread. Top with roasted grapes and enjoy.