Baked Boursin Cheese
Creamy Boursin cheese with a crispy panko crust, baked until warm and melty, then finished with a drizzle of hot honey and fresh rosemary.
Ingredients
- 1 wheel Boursin cheese any flavor, 5.2 ounce / 150g
- 2 tablespoons all-purpose flour 15g
- 1 large egg
- 1/4 cup panko breadcrumbs 30g
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1 tablespoon hot honey for drizzling
- 1/2 tablespoon fresh rosemary finely chopped
Instructions
- Preheat the oven to 400°F (200°C). Line a small baking sheet with parchment paper.
- Set up three shallow bowls. Place the flour in the first bowl. Lightly beat the egg in the second bowl. In the third bowl, combine the panko breadcrumbs, salt, and pepper.
- Gently roll the wheel of Boursin cheese in the flour, making sure to coat all sides evenly.
- Dip the floured cheese into the beaten egg, turning to cover it completely. Let any excess egg drip off.
- Press the cheese firmly into the panko mixture, ensuring the entire surface is coated. Pat the breadcrumbs on to help them stick.
- Place the coated cheese on the prepared baking sheet.
- Bake for 15-20 minutes, or until the crust is golden brown and the cheese feels soft when gently pressed.
- Let the cheese rest on the baking sheet for 2-3 minutes before carefully transferring it to a serving plate.
- Drizzle with hot honey and sprinkle with chopped fresh rosemary before serving.
Notes
For the best browning, you can switch the oven to broil for the last 1-2 minutes of cooking. Watch it carefully to prevent burning.
Letting the cheese rest briefly is important. It helps it set up so it doesn't fall apart when you move it.
If you don't have hot honey, mix regular honey with a small pinch of red pepper flakes.
This recipe works best when the Boursin is cold, straight from the refrigerator. This helps it hold its shape during breading and baking.