Whatever the occasion this season, you can rely on Boursin cheese to add depth, flavour and a touch of indulgence
Summer’s in full swing, and you no doubt already have a season full of gatherings planned. But whether you’re enjoying a family barbecue in your garden or having friends over to watch a sporting event, there’s one special ingredient that’s guaranteed to elevate any summer moment – deliciously creamy yet crumbly Boursin. This versatile French cheese is made for sharing. It will work beautifully on a grazing platter or cheeseboard and make a great addition to a wide variety of recipes. Plus, with different indulgent flavours to try in the range, the serving possibilities are endless.
Can’t wait to try it for yourself? Turn up the flavour with these next-level recipes. There’s succulent chicken with delicate Boursin Garlic & Herbs and sweet peaches, and a colourful roast strawberry salad with luxurious Boursin Truffle – a savoury twist on traditional strawberries and cream, it’s perfect for enjoying while watching the tennis!
Griddled chicken, Boursin & peach salad
SERVES 4-6 PREP 20 mins plus resting COOK 25 mins EASY
2 tsp garlic powder
1 tsp onion granules
1 tbsp chicken seasoning
2 ½ tbsp vegetable oil
4 chicken breasts
150g Boursin Garlic & Herbs
3 peaches, pitted and cut into wedges
1 small red onion, finely sliced
3 little gem lettuces, leaves separated
25g blanched almonds, toasted and
roughly chopped
For the dressing
1 garlic clove, crushed
½ tbsp Dijon mustard
1 lemon, juiced
25ml extra virgin olive oil
25ml olive oil
½ tbsp honey
1 Combine the garlic powder, onion granules, chicken seasoning and 2 tbsp of vegetable oil. Season, add the chicken and coat well.
2 Brush the remaining oil over a griddle pan or barbecue grates, then add the chicken. Cook for 5-8 mins on each side, until cooked through (it may cook quicker. Insert a meat thermometer into the middle of the thickest part to check – it should be 70C). Remove to a plate and cover. Allow to rest before slicing.
3 Peel off the lid of the Boursin Garlic & Herbs, leaving the rest of the foil around the base and sides. Place on the coolest part of the pan or grates, foil side down, along with the peaches. Cook the Boursin for 6-8 mins and the peaches for 3-4 mins each side. Remove to a plate.
4 When almost ready to serve, mix the garlic, mustard, lemon juice, both oils and honey in a bowl. Season, then add the red onion, lettuce and half the peaches and chicken, then toss to combine. Peel all the foil off the Boursin an
