Have I done it? Have I created the best (easy) holiday appetizer of all time? Dare I say, I think I have. Introducing: Boursin cheese, topped with red onion jam, and baked in puff pastry. I’ve got options for you to make the red onion jam yourself, or you can even buy some if you want to make this appetizer even easier. Drooling yet? Let’s get into it. 
My love affair with Boursin cheese began yeaaaars ago. My mom would even put it in mashed potatoes which is just next level delicious. But any girls night or any even that calls for appetizers isn’t complete without one (or 10) blocks of Boursin! And as much as I love baked brie, baked Boursin is even better in my humble opinion.
And topped with onion jam, you’ve got a complex tasting (yet easy) holiday appetizer that is sure to blow minds.
Jump to Recipe
The Best (Easy) Holiday Appetizer Ever: Baked Boursin in Puff Pastry with Red Onion Jam
Although I’m calling this a holiday appetizer, there’s no reason you can’t serve it any time of year! But with the combination of flavors, it’s got “Christmas” written all over it.
Ingredients you need for the best easy holiday appetizer EVER
Here’s what you’ll need:
- 1 sheet of puff pastry
- 1 package of Boursin cheese (I use the garlic and fine herbs kind)
- Red onion jam (you can buy it, but I recommend making it and I include the instructions for that below)
- Fresh thyme for garnish
- Crackers, apple slices, bread, etc for serving
How to serve
Since the cheese is wrapped in puff pastry, you could also just eat it without any crackers, etc. But if you do want something to spread it on, crackers are a great option (If you can get your hands on rosemary crackers, it’s hard to beat how they taste with this recipe!) Fresh apple slices are great too and so is crostini.
What is Boursin cheese?
Even though (like I said) I’ve loved Boursin for years, I didn’t know much about it other than that it’s delicious. Case in point: I had no idea it’s called “Gournay Cheese.”
As they explain on the Boursin website:
“When Francois Boursin first sold his creation, he was asked to classify it for customs purposes. He chose the name “Gournay” for his cheese, naming it for the small town in France where he grew up. Today, every package of Boursin is labeled “Gournay Cheese,” the statement of identity for Boursin.”
So, what makes Boursin the magical star of the best easy holiday appetizer ever?
Well, if you really want to do a deep dive, read this too:
“The story of the now famous Boursin Cheese started with one man, François Boursin. In 1957, this young Normandy cheesemaker opened a cheese factory in Croisy-sur-Eure, a small community nestled in northern France.
François worked quietly for years trying to perfect his signature cheese. However, in 1961 a French newspaper mistakenly reported the launch of Boursin infused with garlic, and the public loved the idea. The problem was that François had no such recipe in the works, but he quickly got to work to meet the public’s demand. For two years, he worked on his own original recipe inspired by fromage frais, a traditional party dish blended that blends garlic, fresh cream, soft cheese, herbs, salt and pepper.
Finally, in 1963, François was satisfied with his authentic Gournay cheese and garlic creation, and he introduced it to the world. Boursin Garlic & Fine Herbs Cheese was served at celebrations and gatherings throughout France, and it quickly became a household name.”
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Ready to find out if this recipe lives up to the “best easy holiday appetizer” name? Here are all the details:
Baked Boursin in Puff Pastry with Red Onion Jam
The Best (Easy) Holiday Appetizer Ever: Baked Boursin in Puff Pastry with Red Onion Jam
Ingredients
- 1 sheet puff pastry thawed but still cool to the touch
- 1 egg for brushing the puff pastry
- 1 package Garlic and Fine Herbs Boursin Cheese (150 g)
Red Onion Jam (1/2 cup)
- 1 lb red onions sliced, about two or three red onions
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 2 tbsp brown sugar
- ½ cup dry red wine
- 2 tsp chopped fresh thyme
- pinch cinnamon
- salt and pepper
Instructions
For the Red Onion Jam
- Heat olive oil in a medium skillet over medium heat. Add red onions and cook until softened and slightly translucent, 10-15 minutes, stirring occasionally.
- Add in red wine, brown sugar, thyme, balsamic vinegar, cinnamon, and salt. Bring to a boil. Once boiling, reduce heat to low and let simmer until the liquid thickens and becomes syrupy, about 1 hour, stirring occasionally. Add more salt and pepper to taste. Let cool to room temperature or cooler before using with the Boursin and puff pastry.
For the Boursin in Puff Pastry
- Preheat oven to 400ºF.
- On a large baking sheet, unroll one sheet of thawed puff pastry (make sure it's still cool to the touch). Place the Boursin cheese in the middle.
- Top with the red onion jam (make sure you've let it cool down enough)
- Wrap the puff pastry around the Boursin cheese and red onion jam, trying to seal any cracks.
- Whisk one egg in a bowl, and brush the egg wash over the puff pastry.
- Bake for 25 minutes, or until the puff pastry is golden
Notes
Nutrition
Now, get out there and have the best holiday season EVER!!!!
Love,
C XO
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