Boursin baked apples and balls of sumptuousness

April 26, 2013 at 7:00 am 1 comment

nip it in the bud-11-3-11_spring budsNipitinthebud will be 4 years old in a few months time.  I can hardly believe it!  There have been many things I’ve cooked that haven’t made it to the blog so you could say the posts that feature are the ones I found easy to make, tasted delicious and were too good to forget.  With that in mind you’d think I’d return to my on-line recipe book time and again but no; some favourites have still only been made a handful of times and many more just the once.MOSAIC - Boursin

I knew exactly which recipe I wanted to return to when I was offered the chance to sample Boursin cheese with Fig and Nuts.  I wrote about Brie Baked Apples in2009 and thought it would be a delicious combination to recreate the baked apples experience using the Boursin cheese.  Delicious it was, especially taking a nibble of the fruity cheese round for every nub stuffed into the apple.  However it wasn’t quite the culinary success I’d hoped for having not factored in the different melt point and texture of a Boursin round versus a brie.28-3-13 - Boursin baked apples_sliced 4B

Unlike last time I didn’t boil the apples in syrup as this would have deprived me of the light needed to have any half decent photos to post.  So instead I brushed them with honey and rolled them in ground almonds and crushed sunflower seeds and sprinkled them with flaked almonds.  I would have prefered to use walnuts to make a better match with the raisins, pecans, cashews and walnuts in the cheese but I didn’t have any.  The finished result was less baked apple with melting middle and more warm but crunchy apple slices topped with silky soft cheese.  So word to the wise, don’t try this just take your lovely fresh apple in one hand and your cheese round in the other and chomp away for a lovely decadent snack.

So how did they go down with E?  Well you know how much babies love to lick anything creamy – when I presented the plate to him he was almost as excited as he was unwrapping our curious ice packed cheese when it arrived.Mosaic - boursin cheese

We also a sun dried tomato round and some garlic and herb minis which we sprinkled liberally into tomato soup, mixed into omelette and popped on top of toast and ratatouille.  28-3-13 - Boursin ratatouille plate 4B

The garlic and herb flavour is quite potent so you only need a few to pep up your lunch.  ”You can even eat them straight from the pot for a sumptuous snack” suggests the blurb on the pot.  Which is what we did, baby and all. Easily our favourite fuss-free way of eating them!28-3-13 - Boursin ratatouille 4B
Disclosure: I was sent the cheeses by Boursin to review. I was not required to write a positive review and any opinions expressed are my own

Entry filed under: in the kitchen, reviews.

hello plot, we’ve missed you! me and mine {April family portrait}

1 Comment Add your own

  • 1. Everlovin' Dad  |  April 26, 2013 at 7:24 pm

    Interesting concotions. I like my apple and cheese slices on round, square or oblong biscuit like edibles. as for garlick in tomato soup,
    pass me the plain omelette

    Reply

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