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Creamy Boursin Bruschetta

A closeup photo of Tiffany holding a bouquet.
By Tiffany
Modified: · Published:

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Enjoy crunchy baguette slices topped with creamy Boursin cheese, tomato, and onion, and a drizzle of tangy balsamic reduction.

A round white plate of Boursin bruschetta on toasted baguette slices topped with balsamic glaze.

This tasty Boursin bruschetta is inspired by a local restaurant, Mezzodi’s, that closed several years ago.

At Mezzodi’s, they served the Boursin cheese topping on the toasted baguette slice and kept the tomato, onion, and basil separate for you to top on your own.

I decided to blend the two together to make a creamy cheese topping that could be lightly golden brown on the edges.

Ingredients

An overhead view of ingredients used for Boursin Bruschetta. A large gray rectangle cutting board has a French baguette with slices of bread cut and a silver knife. It also has a red onion, Roma tomato, and two Boursin boxes of cheese. A small wooden bowl of fresh cut basil, a small white bowl of shredded mozzarella, and a bottle of Bertolli's balsamic glaze sits next to the cutting board. All of the ingredients are sitting on a white background.
  • Baguette
  • Boursin Cheese, any flavor
  • Finey Diced Roma Tomatoes
  • Shredded Mozzarella
  • Fresh Basil
  • Minced Red Onion
  • Balsamic Reduction or Glaze
  • Salt
  • Black Pepper
  • Olive Oil

How to Make Boursin Bruschetta

  • Preheat the oven to 350℉. Line a baking sheet with a silicone mat or parchment paper.
A gray baking sheet with French baguette slices being topped with olive oil by a gray pastry brush.
A gray baking sheet with French baguette slices that are baked with olive oil on them.
  • Brush both sides of each baguette slice with olive oil. Arrange in a single layer on the baking sheet. Bake for 5 minutes then set aside to cool.
A round white bowl of Boursin bruschetta ingredients, unmixed.
A round white bowl of Boursin bruschetta mixture with a silver fork in the bowl.
  • In a bowl, combine Boursin, finely diced tomatoes, mozzarella, basil, and minced red onion. Blend until tomatoes and onions are in tiny pieces and well blended into the mixture.
A gray rectangle baking sheet with 16 baguette slices topped with Boursin bruschetta, unbaked. An icing bag with the Boursin bruschetta mixture in it.
  • Add the Boursin mixture to a piping bag with a star tip. Pipe the mixture onto each toasted bread slice. If you don’t have an icing bag or star tip, spread the Boursin onto each bread slice. Use a fork to make squiggly lines on top of the Boursin. This will make edges in the filling, so they become golden as they bake.
A gray baking sheet with eighteen baked Boursin bruschetta on toasted baguette slices.
  • Place the baking pan back in the oven for 12-16 minutes until the edges of the Boursin are golden brown. Be sure to watch the slices of baguette so that they don’t burn.
  • Drizzle each bruschetta with balsamic reduction or glaze.
A round white plate of Boursin bruschetta and a hand picking up one of the pieces of toasted baguette with Boursin bruschetta mixture and balsamic glaze drizzled on top.
A closeup of Boursin bruschetta on a white plate.

Creamy Boursin Bruschetta

Tiffany
Enjoy crunchy baguette slices topped with creamy Boursin cheese, tomato, and onion, and a drizzle of tangy balsamic reduction.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Appetizer
Cuisine Italian
Servings 26 Servings
Calories 49 kcal

Equipment

Ingredients
  

  • Baguette sliced into ½" rounds
  • 10 ounces Garlic and Fine Herbs Boursin Cheese (two containers)
  • 1 Roma Tomato finely diced
  • ½ cup Shredded Mozzarella
  • ¼ cup Fresh Basil chopped
  • 2 tablespoons Minced Red Onion
  • 2 tablespoons Balsamic Reduction or Glaze
  • Salt to taste
  • Black Pepper to taste
  • Olive Oil

Instructions
 

  • Preheat the oven to 350℉. Line a baking sheet with a silicone mat or parchment paper.
  • Brush both sides of each baguette slice with olive oil. Arrange in a single layer on the baking sheet. Bake for 5 minutes then set aside to cool.
  • In a bowl, combine Boursin, tomatoes, mozzarella, basil, and red onion. Blend until tomatoes and onions are in tiny pieces and well blended into the mixture.
  • Add the Boursin mixture to a piping bag with a star tip. Pipe the mixture onto each toasted bread slice. If you do not have an icing bag/star tip, simply spread the Boursin onto each bread slice. Use a fork to make squiggly lines on top of the Boursin. This will let the edges get golden as they bake.
  • Place the baking pan back in the oven for 12-16 minutes until the edges of the Boursin are golden brown. Be sure to watch the slices of baguette so that they don't burn. Drizzle each bruschetta with balsamic reduction or glaze.

Nutrition

Calories: 49kcalCarbohydrates: 1gProtein: 1gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.3gCholesterol: 11mgSodium: 70mgPotassium: 15mgFiber: 0.1gSugar: 1gVitamin A: 161IUVitamin C: 1mgCalcium: 18mgIron: 0.03mg

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Comments

    5 from 1 vote (1 rating without comment)

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  1. Faith Sroka says

    Are these served warm or cold?

    Reply

    • Tiffany says

      Hi Faith,

      I serve them warm or room temperature after they come out of the oven. They could be served cold, but the bread might dry out a bit in the fridge.

      Tiffany

      Reply