Baked Boursin with Red Pepper, served with a 2009 Lynfred Primitivo!
What can I say about this dish? I had never even heard of Boursin cheese until my wife and I start doing these meals, and now it’s my favorite cheese of all time, ever. This was an EXTREMELY easy dish to make and wasn’t very expensive at all, perfect if you want to bring something different that looks awesome to a party.
One of the main good things about this is that you can make 3 completely types of spreads depending on taste…some like just Boursin, some like just the red pepper mix or if you’re like me, you mix both and just eat the heck out of the bread. Very good! And we’re finally caught up!
From the Private Kitchen of Lynfred Winery Chef Chris Smith
Makes many servings (definitely something to put out during a party)
INGREDIENTS
2 cups roasted red peppers (16oz jar)
1 T extra virgin olive oil
1/4 t salt
1/4 t fresh ground black pepper
1 pkg (5oz) Boursin cheese or any variation of garlic & herb-flavored creamy cheese
Sprinkle of Italian seasoning and hot pepper flakes
Pesto, pitted Kalamata olives, & 1 sprig of fresh rosemary for garnish
1 loaf French bread, sliced 1/4-inch thick on the bias and lightly toasted on both sides
DIRECTIONS
1 - Preheat oven to 350 degrees.
2 - Place the peppers, olive oil, salt and black pepper in a food processor. Pulse until the peppers are finely chopped, but not pureed; about 10-15 pulses.
3 - Pour the pepper sauce into a 1-quart shallow ceramic or pottery baking dish.
4 - Unwrap the cheese and place it atop the sauce in the middle of the baking dish.
5 - Scatter the Italian seasoning and hot pepper flakes over the cheese and sauce.
6 - Bake the cheese until the sauce is warm and the cheese has softened, about 12-15 minutes.
7 - Garnish the cheese with a little pesto, some olives, and a rosemary sprig.
8 - Place the baking dish on a serving tray and surround it with the toasted French bread slices.
