Get ready to up your snack game with our irresistible Baked Boursin Dip with Roasted Garlic. This flavorful sauce combines creamy Boursin cheese, roasted garlic, and burst cherry tomatoes for a burst of flavor that’s sure to impress.
Whether you’re entertaining guests or just treating yourself, this easy-to-make sauce is sure to be a hit at any gathering.
If you make a sauce for game day, make it this Baked Boursin Sauce with Roasted Garlic! I recently made this dip for a family gathering and everyone was eating it with everything from crackers to French fries to crostini. It’s actually very creamy and flavorful, and the melted Boursin discs are the perfect herb and cheese base. We can’t wait for you to try it 😀
What You Need for Baked Boursin Sauce with Roasted Garlic
boursin cheese It provides a creamy, pleasant texture and a tasty herbal flavor. It’s what gives this sauce its creamy texture!
Garlic It gives the sauce a rich and aromatic flavor when roasted.
Olive oil It adds richness and helps roast the garlic and tomatoes to perfection.
Cherry tomatoes bursts with juicy sweetness, adding a fresh element to the sauce.
Tomato paste It provides depth of flavor and enhances the savory notes of the dish.
Chopped white onion It adds a subtle sweetness and texture to the sauce.
red pepper flakes It adds a touch of spiciness to the finished sauce.
fresh chives It adds a touch of color and a mild onion flavor, making it a perfect garnish for this sauce.
Simple variations and substitutions
Boursin cheese: We used Boursin cheese with garlic and chives, but any flavor will work.
Using another variety of cheese: You can substitute the Boursin for goat cheese rolls if necessary.
Cherry tomatoes: We love the flavor and size of cherry tomatoes, but any variety of tomato will work as long as they are cut to a similar size to roasting cherry tomatoes.
Onion: White onion adds a subtle flavor that we love, but yellow onion or shallot will work too.
Increase the flavor: Double the red pepper flakes to give this sauce a little more heat.
We love this Le Creuset casserole because it is oven safe AND has a lid. It’s the perfect casserole for this one-pot baked pasta dish!
Check it out!
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Serve straight out of the casserole: Reduce the number of dishes and serve this Baked Boursin Sauce with Roasted Garlic straight from the saucepan you roasted it in.
What to do with leftovers: We love tossing leftovers of this sauce into cooked pasta for a deliciously cheesy way to reuse the sauce in another meal.
Store leftover sauce in an airtight container in the refrigerator for up to 3 days.
How to serve this sauce
We love serving this sauce straight from the pan it was roasted in. And you can really dip anything in it. Some of our favorites are:
- raw vegetables
- tortilla chips
Baked Boursin Dip with Roasted Garlic
Try our Baked Boursin Sauce with Roasted Garlic for a creamy and flavorful appetizer! Popped cherry tomatoes, garlic, and Boursin cheese create a rich, flavorful sauce perfect for any occasion.
- ¼ cup olive oil
- 2 tablespoons Tomato paste
- ½ medium white onion diced
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 10 oz. Cherry tomatoes
- 1 head of garlic ~10 cloves of garlic
- 2 Boursin cheese discs any flavor
Preheat the oven to 400ºF.
Add the olive oil and tomato paste to an 8×8-inch baking dish and mix the ingredients. Trim the tip of the head of garlic so that the cloves remain intact. Add the onion, salt, pepper, tomatoes and garlic to the plate and mix all ingredients together until coated.
Place two Boursin discs on the tomatoes and cover. Bake for 25-30 minutes or until cheese is browned and tomatoes burst.
Remove the sauce and carefully squeeze the garlic cloves from the heads. Use a fork to mash the garlic cloves and tomatoes. Then, stir everything together.
Drizzle the top with a little olive oil and season with fresh chives and red pepper flakes. Serve with crostini, crackers or vegetables.
Tips and notes
- We used Boursin cheese with garlic and chives, but any flavor will work.
- You can replace the Boursin bricks with goat cheese logs if necessary.
Calories: 293calories Carbohydrates: 6gram Protein: 4gram Fat: 29gram Fiber: 1gram Sugar: 4gram
Photography: Photos taken in this post are by Ashley McGlaughlin of The Edible Perspective.