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Sunday, 18 November 2012

Fig and Nut Boursin Croutes and a Giveaway

The world’s first variety of Boursin was created in 1957 in Normandy by Francois Boursin. Inspired by a long-standing traditional dish, fromage frais (fresh cheese), in which guests mixed their own seasoned cheese from a bowl of fine herbs, the expert cheese maker introduced Boursin Garlic & Fine Herbs. His recipe quickly became the first flavoured fresh cheese to be sold throughout France. Boursin was the height of sophistication in the 1970s and probably the first French cheese I tasted.

However, there is a new Boursin cheese which I have been asked to review: Boursin Fig and 3 Nuts or 'Figue et 3 Noix.  This cheese is a combination of full tat soft cheese, fig nuggets, raisins, pecan nuts, walnuts and cashew nuts.  It's not quite what I expected and took a little time and a few different tastings to work out whether I liked it or not.  It's quite a sweet flavour, due to the figs and raisins, and I found it worked best on a sweetish wheaten cracker.  It would also go well with a slice of apple.

As you may have gathered, if you are a regular reader of my blog, I tend to like to make something with items I'm sent to review and I've been pondering the best way to present this sweet cheese.  In the end I went for quite a retro '70s style canape, the sort of thing my Mum would have served at a party, along with the cheese and pineapple on sticks!  The crunchy bread croute was a great foil for the sweet cheese and I could just see them going down well with a glass of chilled fino sherry or a dry Sauvignon blanc.

Boursin Croutes

The instructions for this recipe are not precise, much depends on the size you make your croutes and how much filling you want to add. Would also be nice to top with a slice of fresh fig, or sliced, red skinned apple dipped in lemon juice. The croutes will keep for a few days in an airtight tin or box.

For the Croutes
Slices of white bread
Butter

1. Heat the oven to 180C
2. Cut the crusts off the bread, roll each slice flat with a rolling pin and, using cookie cutters, cut out circles of bread.
3. Melt the butter and brush both sides of each circle generously with the butter
4. Push down into tart tin.  If the bread seems to be popping back out of the tin, roll up a piece of tin foil into a ball and push it on top of the bread.
5. Bake in the oven for about 15 minutes until golden brown (timing will vary depending on the thickness of your bread). Leave to cool.

For the filling
For every two croutes you will need:
1 tbsp Boursin Fig and 3 Nuts Cheese
1 tbsp low fat cream cheese
1/2 tsp lemon juice
2 pecan nuts

1. Beat the cream cheese and lemon juice until soft, add the Boursin Fig and 3 Nuts and mix through.
2. Using a Wilton 1M (large star) nozzle, fill a piping bag and pipe into the croutes.
3. Top each croute with a whole pecan nut.

Giveaway



 If you would like to try Boursin Fig and 3 Nuts along with some of the other varieties of Boursin Cheese, the nice people at Boursin have a cool bag full of Boursin Cheeses to giveaway.  Just follow the instructions below to enter:


a Rafflecopter giveaway

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24 Comments:

At 18 November 2012 at 22:50 , Blogger Hotrod mum said...

my fave cheese is a very strong chedder

 
At 18 November 2012 at 22:51 , Blogger Hotrod mum said...

I have followed via networked blods

 
At 19 November 2012 at 06:03 , Blogger susitravl said...

I love fresh mozzarella

 
At 19 November 2012 at 07:24 , Anonymous Corina said...

I keep changing my favourite cheese. At the moment I am enjoying a lot of smoked cheddar.

 
At 19 November 2012 at 15:02 , Blogger Gill said...

Without doubt - cheddar!

 
At 19 November 2012 at 15:37 , Blogger Karen S Booth said...

I am not sure if I can enter as I am also hosting the same giveaway? But, I want to enter as I LOVE Boursin, and like you, I had to use mine before I posted my review, as you know! My favourite cheese is: VERY strong mature Cheddar and Wensleydale....Karen

 
At 19 November 2012 at 18:53 , Blogger Kim said...

My fave cheese is mozzarella :)

 
At 19 November 2012 at 18:56 , Blogger Kim said...

I have followed via networked blogs as Kim Carberry :)

 
At 19 November 2012 at 19:03 , Blogger Julia said...

I really like chedder.

 
At 19 November 2012 at 19:16 , Blogger Julia said...

I'm following on Network Blogs (as Mel J Briscoe)

 
At 19 November 2012 at 22:48 , OpenID talesofpiglingbland said...

Currently it's a fig wenslydale which my mum found last weekend. Before that it was Lancashire bomber, before that, port salut...and the list goes on :)

 
At 20 November 2012 at 11:26 , Blogger handmadetsunami said...

Strong cheddar or white stilton and apricot

 
At 20 November 2012 at 12:32 , Blogger Vickii said...

I think my favourite cheese is cream cheese because it tastes so amazing in desserts!

 
At 20 November 2012 at 14:29 , Anonymous Ian Campbell said...

Mature cheddar

 
At 20 November 2012 at 14:31 , Anonymous Ian Campbell said...

I'm following your blog via Networked blogs

 
At 20 November 2012 at 15:31 , Blogger Catgran said...

I love a really "grassy" strong English Cheddar

 
At 20 November 2012 at 21:59 , Blogger Choclette said...

Cornish Blue without a doubt :)

 
At 21 November 2012 at 09:14 , Blogger Galina Varese said...

I think it depends on my mood and the meal. I love good old Stilton. Lincolnshire poacher. Parmiggiano of course. Smoked scamorza. Cornish yarg (with nettles). Original Boursin. These are a few of my favourite things lol

 
At 21 November 2012 at 18:44 , Anonymous Lucy Taylor said...

I don't know if I could possibly pick just one favourite cheese! I love stilton & never get tired of mature cheddar.

 
At 21 November 2012 at 20:58 , Blogger Kathleen Hooper said...

Oh dear, that's a hard one as I'm a bit of a cheese-o'holic. Today I would say Feta (but tomorrow it could be different!)

 
At 25 November 2012 at 22:55 , Blogger caroles said...

I love cheese - so depends on mood. I like emmenthal and smoked cheeses

 
At 25 November 2012 at 23:05 , Anonymous Fiona Maclean said...

my favourite cheese is whatever I have at the right stage to eat. I DO like cornish blue and runny unpasturised brie

 
At 26 November 2012 at 03:51 , Blogger Meryl said...

It's almost impossible to pick a favorite. Some of my favorites are smoked gouda, Swiss Gruyere, extra sharp cheddar...

 
At 28 November 2012 at 14:07 , Blogger olivia280177 said...

I love Comte and a soft goats cheese.

 

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I love to read your comments and try to reply when I can. I have had to enable comment moderation due to high levels of spam, so it may take a little time before your comment is visible. Please let me know if you make one of my recipes or if you have any questions I will try to answer them. Janice

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