Creamy Boursin Dip
Serves 4 | with Spicy Candied Walnuts and Crispy Crostini
Boursin cheese gets a delicious makeover with the addition of zippy lemon zest, fresh chives and a spicy walnut topping! Served alongside are crispy crostini for dunking or spreading.
Ingredients: Demi baguette (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Gournay cheese with fine herbs and garlic (pasteurized milk and cream, bacterial cultures, garlic, salt, white pepper, parsley, chives) (milk) • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture) (milk) • Lemon • Walnuts • Brown sugar (cane sugar, molasses) • Chives • Chili flakes.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
150 g
Boursin Garlic and Fine Herbs Cheese
(Contains Milk)
1 unit(s)
Demi Baguette
(Contains Barley, Wheat May contain Tree nuts, Sesame, Soy)
1 unit(s)
Lemon
28 g
Walnuts, chopped
(Contains Walnuts May contain Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame, Soy)
4 g
Chili Flakes
(May contain Sulphites, Tree nuts, Mustard, Soy, Milk, Sesame, Triticale, Wheat, Peanuts)
2 unit(s)
Sour Cream
(Contains Milk)
1 tbsp
Brown Sugar
(May contain Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)
7 g
Chives
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
2 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Heat a large non-stick pan over medium heat.
- While the pan heats, place a piece of parchment paper on a plate. Measure 1 tbsp water into a small bowl. Set aside.
- When the pan is hot, add walnuts. Toast, stirring often, until light golden, 3-4 min. (TIP: Keep your eye on walnuts so they don't burn!)
- Add brown sugar and measured water. Season with salt and 1/2 tsp chili flakes (NOTE: Reference heat guide.) Cook, stirring often, until sugar melts and a caramel-like glaze coats walnuts, 30 sec-1 min. Transfer candied walnuts to prepared plate.
- Slice baguette crosswise into 1/4-inch slices.
- Arrange baguette slices on an unlined baking sheet. Drizzle 2 tbsp oil over top. Season with salt and pepper, then toss to coat.
- Broil baguette slices in the middle of the oven until golden and crisp, 2-4 min. (TIP: Keep an eye on them so they don't burn!)
- Meanwhile, zest, then juice half the lemon.
- Thinly slice chives.
- Add Boursin, sour cream, lemon zest, 1 tsp lemon juice and half the chives to a medium bowl. Season with salt and pepper, then stir to combine.
- Transfer Boursin mixture to a serving bowl.
- Place bowl with dip in the middle of a large platter or board. Sprinkle candied walnuts and remaining chives over top. Sprinkle extra chili flakes over top if desired.
- Arrange crostini around the outside of the bowl for dipping.