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Old 01-12-2009, 04:19 AM   #1
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How do you use Boursin cheese?

I have been browsing their web site to get some ideas... and some of them are really good... but I thought I'd ask here too because you all are so creative. TIA!


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Old 01-12-2009, 05:03 AM   #2
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The first thing that comes to mind is a Tortilla pinwheel. There are many variations of this. Ones that I have had in the past are Sundried tomato & basil pinwheels, Olive pinwheels, grilled vegetable, spinach pinwheels. In general, a very simple thing to do and a good appetizer or finger food. Get a flour tortilla ( the naturally colored ones like the green spinach ones make a nice presentation). Lay it flat. Spread a layer of what ever boursin cheese flavor you think will work. Then, depending on which kind of pinwheel u are making, cut up the ingredents kind of fine. put them on top of the cheese, then roll up the tortilla creating a pinwheel. Sometimes it is good to secure it in foil or plastic wrap and refirgerate it for a short time so it firms up a bit and keps its shape. but usually u dont have to. Anyway, at this point you cut the tortilla in about 1/2 to 3/4 inch pieces creating individual pinwheels ready to be eaten.

Heres a website that gives other ideas and a good visual of what im talking about

Google Image Result for http://bp2.blogger.com/_gK9--P4qk1Q/Rca50GFGBOI/AAAAAAAAAAM/lbCLCVAi4jw/s400/tortilla_pinwheels.JPG

There are so many variations and so much room to be creative. And using different variations along with different colored tortillas can make a nice presentation as well. See if you can buy the rectangular tortillas or wraps. This way it is more efficient when rolling.
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Old 01-12-2009, 06:17 AM   #3
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I love boursin on roasted bread, but I assume there are better uses.
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Old 01-12-2009, 08:17 AM   #4
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I eat it on crackers. It's too good by itself to mix it up with a bunch of other stuff.
I ain't got no sprinkle cheese. All I got's this here Velveeta cheese...
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Old 01-12-2009, 08:22 AM   #5
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Years ago when Boursin was the "new kid on the block" & was being advertised on television, etc., it was on nearly everyone's "cheese tray".

These days the only time I seem to buy it is to use in potato dishes. It makes a wonderful addition to both mashed potatoes & potato gratins.

Oh - & melted into some heavy cream, it also makes a nice flavorful sauce for pasta - particularly tortellini.
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Old 01-12-2009, 08:24 AM   #6
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I eat in on toast or crackers.

Another use is to stir it through hot pasta, instant cheesy garlic sauce.
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Old 01-12-2009, 08:28 AM   #7
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I have used it to stuff chicken breasts, yummy!
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Old 01-12-2009, 08:30 AM   #8
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I've tried it with pototoes and some various other dishes...I overall give it the thumbs down...It's a medium soft french cheese, garlic and some other spices...It great if you're going to use it a spread...If you're making potatoes or something seems that you make it yourself cheaper...I personally like philly creamcheese and garlic is better in potatoes than boursin, but that's me...
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Old 01-12-2009, 10:11 AM   #9
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Put a dollop atop a grilled steak. Ribeye, tenderloin... your choice, it is really good!
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Old 01-12-2009, 10:34 AM   #10
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You can also take about 2 TBS of it and form it into a little square pillow shape, dip in egg and seasoned breadcumbs, deep fry, and put it on a salad. It's really good with a port wine vinaigrette.


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