Bruschetta Boursin Puff
Bruschetta, Boursin, on a yummy pastry? Sign me up! If you’re looking for the ultimate “wow-factor” appetizer that requires almost zero effort, this is it. We’re combining the butter, flaky layers of puff pastry with the creamy garlic-herb punch of Boursin cheese, all topped with a fresh vibrant homemade bruschetta.
The flavors in this appetizer are outstanding. The Boursin alone is one of my favorite things to have for a treat when people are coming over, but top it with the fresh, acidic bruschetta creates the perfect balance. Plus the balsamic glaze creating the mic-drop that ties it all together, and your guests are going to think you spent a ton of time on this, when it all comes together so simply. It’s an elegant “cheater” appetizer that looks like it came from a high-end bistro but relies on store-bought shortcuts to help you out.
You can totally make it all ahead of time. Make the bruschetta and keep in the fridge until you’re ready to serve. You can even bake the puff pastry and boursin part and then wait to bake the last 10 minutes right before serving.
**To prevent the puff pastry from getting soggy, make sure your bruschetta is well-drained before topping the tart for that final 10-minute bake. You want the juices to flavor the cheese, not soak the crust.
Pair this with a patio on a warm sunny day and a bottle of white wine….now that’s a party I want to attend!
Bruschetta Boursin Puff
Serving size: 4-6
Prep time: 15 minutes | Cook time: 30 minutes
Ingredients:
- 1 sheet puff pastry (usually in the freezer section of the grocery store)
- Bruschetta recipe (mine is below)
- 1 round Boursin garlic and herb
- Balsamic glaze
Bruschetta recipe:
- 1/4 cup olive oil
- 1 1/2 Tbsp minced fresh garlic
- 26 oz. tomatoes, Roma or I used grape- diced or quartered
- 1/4 cup finely shredded parmesan cheese
- 1 Tbsp balsamic vinegar, or more to taste
- 3/4 tsp kosher salt, then more to taste
- 1/2 tsp freshly ground black pepper
- 1/4 cup chopped basil ribbons (chiffonade)
Instructions
Mix all bruschetta ingredients and set aside.
Preheat oven to 400 degrees.
Thaw your puff pastry and when ready, roll it out slightly on a parchment paper. Score the outside to make it puff up more there. Then crumble your Boursin cheese around the middle. Bake for 20 minutes.
Take out of the oven, top with drained bruschetta and bake for 10 more minutes.
It should be golden brown and perfect! Top with balsamic glaze, cut into squares and enjoy!
