Ingredients:

  • 1 package (5.2 oz / 148g) Boursin Garlic & Fine Herbs cheese, softened
  • 2 cups (300g) Roma tomatoes, finely diced and seeded
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 tbsp (15g) fresh basil, chiffonade
  • 1 clove (5g) garlic, minced
  • 1/4 tsp (1.5g) kosher salt
  • 1/4 tsp (1g) cracked black pepper
  • 2 tbsp (30ml) thick balsamic glaze

Instructions:

  1. Drain the tomatoes. Place your diced, seeded tomatoes in a fine mesh strainer over a bowl for 5 minutes until the excess liquid stops dripping. Note: This is the most important step for texture.
  2. Mix the topping. In a mixing bowl, combine the drained tomatoes, 30ml olive oil, 5g minced garlic, 1.5g salt, and 1g pepper.
  3. Add the herbs. Gently fold in the 15g of sliced basil using a spatula until just combined. Note: Don't overmix or the basil will bruise and turn dark.
  4. Prep the base. Spoon the softened 148g Boursin cheese onto your serving platter.
  5. Create the bed. Using the back of a spoon, create a wide 'swoosh' or a shallow well in the center of the cheese until it looks like a creamy nest.
  6. Layer the flavors. Carefully spoon the tomato mixture into the center of the Boursin bed.
  7. Add the finish. Drizzle the 30ml balsamic glaze in a zig zag motion across the top.
  8. Garnish. Top with a few whole fresh basil leaves for that pop of color.