Baked Boursin Bruschetta Dip (Print Version)
Warm Boursin bruschetta dip with melty cheese, garlicky tomatoes, basil, and crisp bread for scooping.
# Ingredients:
For the dip
01 -
1 (5.2 oz / 150 g) package Boursin Garlic & Fine Herbs cheese
02 -
1 cup (115 g) shredded low-moisture mozzarella cheese
03 -
1/3 cup (30 g) finely grated Parmesan cheese
04 -
2 cups (300 g) cherry tomatoes, halved
05 -
3 garlic cloves, minced
06 -
2 tablespoons extra virgin olive oil
07 -
1 teaspoon Italian seasoning
08 -
1/4 teaspoon red pepper flakes, plus more to taste
09 -
1/2 teaspoon kosher salt
10 -
1/4 teaspoon black pepper
For finishing and serving
11 -
1/4 cup (10 g) fresh basil leaves, chopped or torn
12 -
1 tablespoon balsamic glaze, optional
13 -
Toasted baguette slices, crackers, or pita chips, for serving
# Instructions:
01 -
Preheat the oven to 375°F (190°C). Lightly oil a small 1-quart baking dish or pie plate.
02 -
Place the Boursin in the center of the dish and gently press it down. Sprinkle the mozzarella and Parmesan over the cheese and around the edges.
03 -
In a bowl, toss the halved tomatoes with garlic, olive oil, Italian seasoning, red pepper flakes, salt, and black pepper.
04 -
Spoon the tomato mixture over the cheese. Bake for 20-25 minutes, until the cheese is melted and bubbling and the tomatoes are softened.
05 -
For a more golden top, broil for 1-2 minutes while watching closely. Stop as soon as the cheese has browned spots.
06 -
Scatter fresh basil over the hot dip and drizzle with balsamic glaze if using. Serve warm with toasted baguette slices, crackers, or pita chips.
# Notes:
01 -
Serve warm for the best scoopable texture.
02 -
Nutrition estimate does not include bread, crackers, or pita chips.
03 -
Use a shallow dish so the tomato topping spreads evenly.