What do we have here today? Cheese stuffed bread… OH! YEAH! #BoursinParty When it comes to cheese Boursin knows how to make me happy.

Very Happy, I must add it twice with capital letters. I thought hard how to create recipes with a dip and cheese spread. I made many times stuffed mushrooms, and knowing that there are so many stuffed mushroom recipes out there I went with a plan B.

Then, the stuffed bread idea was born. Now, it’s not like I have done this the first time. I stuff the bread with meat, ham, cheese, potatoes, Nutella. You name it, I probably filled my bread with that. It is just perfect to impress your guests, to add to your lunch box and yes, an amazing addition to your Holiday meal.  

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Also, when it comes to food, Walmart probably got it, so I bought both of these cheeses in Walmart at the deli bunker. If you never tried Boursin Monterey Jack & Spicy Pepper Cheese Dip, I recommend it! It’s great with veggies, crackers, spread onto your sandwiches, but you can stuff the bread too.

Additions are always welcome, so as you stuff the bread with the cheese you can add leftover turkey, breakfast sausages, bacon, deli products (ham, chicken, turkey, pepperoni, etc.) or leave it as it is and eat it with your favorite meal.

Boursin® Monterey Jack & Spicy Pepper Cheese Dip is a bit spicy, but not overpowering. My kids actually dip pretzels in it, especially my boys during Sunday football. On the other note, Boursin® garlic and fine herbs cheese are like a Heaven on Earth.

The best part is that my kids love cheese and garlic, combine it together with herbs and bingo! We have a winner. Delicious taste, creamy.

What can I say other than, just perfect?! All these opinions are my own, and if you follow my blog for quite some time, you know that I have never reviewed just any products.

If I tried it, used it for a long time, like I consumed Boursin® cheeses, and loved it, that product will appear on my blog and/or social media. With that being said, Boursin® cheeses/dips are absolutely Ahhhhmazing!!!! (Ahem! As you probably know that fact already!)

Lastly, this is a sponsored post, but all the photo and content is written by me. All opinion is my own.

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Boursin Cheese Stuffed Bread

Party food/baking

Course Appetizer, Brunch

Cuisine American

Keyword Appetizer, brunch, bread, party food

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 6

Author Sandra | Sandra’s Easy Cooking

Ingredients

• 2 “BAKE YOURSELF” Medium size French Bread as shown in the images
• 2 packs 5.2 OZ/150g in each pack Boursin® GARLIC & FINE HERBS CHEESE
• 1 tbsp. Unsalted Butter
• 1 tsp. Dry Parsley
• 1 tsp. Garlic Powder

Instructions

1. Leave the Boursin GARLIC & FINE HERBS CHEESE out on the countertop for about 15 minutes to soften a bit to room temperature.

2. Preheat the oven to 400F (200C).

3. If you are using large French bread, cut in the half, but for medium (about 12 inches) French Bread, cut a thick slice from one of the ends of the bread.
4. Very gently take a spoon and start taking the middle of the bread out by going back and forth until most of the middle is out and you are left with the crust.
5. Spoon the cheese in and push until you reach the very end. Fill until it’s full. 1 cheese per medium size bread is enough, or two pieces of cheese for regular size French bread.
6. Cut the bread into equal (thick) slices.
7. Melt the unsalted butter, add a pinch of garlic powder and dry parsley, and brush on top of the bread.
8. Sprinkle more dry parsley and garlic powder on top of the bread.
9. Bake for 12-15 minutes, or until the bread looks light golden brown.
10. Let it cool down for 5 minutes, and serve. It is best when the bread is still somewhat hot!

Recipe Notes

As I said, you can use 2 medium size bread (about a foot long) or 1 regular sized French bread. If you are using regular French bread, make sure to cut it in the half and do as I instructed in the directions.

Using a large spoon for soups, take the middle of the bread out. Look at the picture step by step instructions so you can understand easier, but it’s really simple. I used multigrain bread and white bread. You can use any that you prefer.

The baguette that I’ve used is thicker much like a Cuban, and it’s quite easy to pull the middle out, however, you got to be gentle as it’s not completely cooked so the crust could be easily ripped. If you are going to stuff the bread with the dip, then you will need 1 box and a half for regular size French bread.

 

Could we be tired of bread recipes, or pasta recipes, oh, or potato recipes? No, I don’t think so. So, today I am sharing the best “Garlic and Herbs Flatbread”. Can I get a “Whoop-Whoop”?

See, every meal in my house is served with different bread. We LOVE bread. Obviously, this flat-delicious bread is served with Italian dinners, such as skillet lasagna or baked tortellini. 

Usually, I bake it about 20-30 minutes before dinner is served, otherwise, my family CANNOT resist it. As soon as it is out of the oven, they start to rip it apart and spread cream cheese on it, or butter.

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Trust me, if you make it, I can bet that you will be tempted to take at least the little part just to taste it.

The aroma is amazing, and when it bakes you’ll have a feeling like your house is a small Italian family restaurant, especially if you have pasta cooking on the other side.

It simply wrapped, not only your kitchen but your whole house with a flatbread aroma, and let’s get something straight, there is nothing more tempting than hot bread fresh out of the oven.

It is a fairly simple recipe. I think the only complicated thing is to knead between 10-12 minutes until the dough is formed into an almost non-sticky ball. BUT, if you have, for example, KitchenAid with kneading attachment, you got yourself a job done without even putting pressure on your hands.

Although, seriously it’s not that hard to knead it with your hands either.

I am aware that not everyone has KitchenAid or similar, so this is an old-fashioned way without hardly any equipment (deep bowl, measuring cup, wooden spoon, baking pan, parchment paper -if your pan is not a non-stick baking pan).

If you get inspired and make The Best Garlic and Herbs Flatbread for you and your family, please tag on on social media @SandrasEascyCooking

Thank you for your support!!!

Yield: 6-8 Servings

The Best Garlic and Herbs Flatbread

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Easy and Tasty Garlic and Herbs Flatbread

Prep Time 10 minutes

Cook Time 30 minutes

Additional Time 1 hour

Total Time 1 hour 40 minutes

Ingredients

• 4 cups All-Purpose Flour + for dusting
• 1 tsp. Garlic-Parsley Powder
• 2 tsp. Salt
• 1 pack 2 tsp. fast rise dry Yeast
• 2 tsp. Honey + 1/2 tsp. Sugar + splash of warm water.
• 1 3/4 cup Luke Warm Water
• 1/4 cup Olive Oil + 1 tbsp.

TOPPING:

• Italian Herb Mix
• Dry Basil
• Garlic-Parsley powder
• Grated Parmesan Cheese

Instructions

1. In a large bowl, add 4 cups of all-purpose flour. Add garlic-parsley (without sodium) and salt to the flour. Mix, then make a well.

2. In a small measuring bowl, add

3. In a small cup, add 2 teaspoons of Honey and 1/2 teaspoon of Sugar,  Add a splash to Luke warm water to dissolve a bit.

4. Add 1 pack (2 teaspoons/1/4 OZ) of fast rise dry yeast to the all-purpose flour, then pour dissolved honey-sugar mixture on top of the dry yeast. Wait for 15-20 seconds, then add splashes of LUKE warm water. Add water gradually. Mix with the wooden spoon, then start kneading. In the mid of the kneading process add half of the olive oil.

5. Knead for 10 more minutes or until the dough is formed and it is NOT as sticky as before.

6. Pour the rest of the olive oil. Cover it with plastic foil (film/plastic wrap), or with the lid, then lay on the clean kitchen towel to keep warm. Let it rise for approximately 1 hour, or until it is double in size.

7. After about an hour take it out the bowl. Prepare all the herbs and cheese.

8. Then, line the parchment paper in your baking pan. If the pan is flat like mine (watch a video), you can dust a bit of flour and roll out the dough on your baking tin, however, if you pan have sides, roll it out on your working surface/board -of course, dust with the flour, when it rolled transfer it to your baking pan. Poke the dough with a fork or similar tool, and sprinkle lightly with herbs, garlic-parsley powder, Parmesan cheese and a few drizzles of olive oil. This is also fantastic as a pizza crust.

9. Preheat your oven at 425F (220C/gas: mark#7). Allow your dough to rise just until your oven is preheated. Bake for about 35 minutes, or until the crust is a light golden color.

10. Let it cool down for at least 10 minutes before cutting. Cover i

11. with a large kitchen towel. Serve it with your meal, or simply dip in the marinara sauce.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving:Calories: 257Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 1mgSodium: 598mgCarbohydrates: 50gFiber: 2gSugar: 2gProtein: 7g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

I began to write this post in the middle of the week, and, of course, got distracted.

I got distracted by making videos, testing recipes, and editing. Uploading a video took literally forever. It was definitely time for a simple lunch, and I had a pretty delicous one; Thai Peanut Dipping Sauce with Shrimps, Rice and Asparagus.

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There is no mystery that I love Thai cuisine. The mix of different and unique flavors has been always just amazingly delicious and aromatic to me.

This Thai Peanut Dipping Sauce is quite different, and with a sweet side rather than on a spicy. In combination with shrimps and roasted asparagus, this dipping sauce was undoubtedly perfect.

Of course, you can use chicken or even beef, but since I had these fresh shrimps I thought it would be great. The taste of the Thai Peanut Dipping Sauce is absolutely amazing. It is sweet, and a bit citrusy, because I used lime.

Thai Red curry paste gave a unique and unforgettable flavor, too. The thick constituency and texture melt like a bar of chocolate in your mouth.

Now, you can serve it with other vegetables or even noodles if you desire. I just made it as simple as possible. This is dipping sauce so you can seriously dip any poultry or meat. I might make a video on this soon.

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Thai Peanut Dipping Sauce

Slightly adapted from cookbook “Thai Cuisine”

Course DIP

Cuisine Thai

Keyword Asian, Thai, Dip

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Servings 6

Author Sandra | Sandra’s Easy Cooking

Ingredients

• 6 Fl Oz Premium Coconut Milk about 1/2 can premium coconut milk
• 2 Tbsp. Thai Red Curry Paste
• 2/3 cup Creamy Peanut Butter unsweetened/(Organic)
• 1/2 teaspoon Salt
• 1/4 cup Sugar
• 1 Fl oz Lime Juice, 1/8 cup freshly squeezed
• 1/3 – 1/2 cup Water

Instructions

1. Add all the ingredients into a sauce-pan and bring everything to boil over medium heat. Keep mixing continuously.

2. Turn down the heat and allow the sauce to simmer for about 4-5 minutes at the lowest temperature.

3. Take it off the burner, and let the sauce cool down to room temperature before serving.

Recipe Notes

Place Peanut dipping sauce in a container with a fitted lid in the fridge for up to 10 days. This will create a sauce to thicken up, of course. What you will need to do is dilute it out with a small bit of water to desired consistency over low heat before serving. When I serve this meal, I serve it with lime and freshly picked Thai basil. I squeezed lime juice all over my food. It just gives an even better taste.

• Shrimp: Marinate shrimp for about 15 minutes in the juice of 1/2 of lime, 1 tbsp. of soy sauce, 2 garlic cloves -minced and 1 tsp. of ginger. Grill, saute or bake shrimp for 5 minutes on each side. I like shrimp when I saute them.
• Asparagus: Season it with salt, pepper and to go with the rest of the meal squeeze a bit of lime and drizzle with oil. Roast for 15-20 minutes. OR you can boil it for 10 minutes in salted water, then squeeze lime juice when it’s done.
• Rice in the pot: Wash rice 2-3 times, and soak for 10 minutes, drain the water out and refill the pot again -Usually, I measured water by going about the index finger thick (about 1/2-1 inch) above the rice. Add 1/2 teaspoon salt, mix, turn the heat on high, cover the pot. As soon as the water boil, take the lid off, mix the rice, then turn the heat to simmer, put the lid back on. Let the rice simmer for 7 minutes – keep the lid on. Turn the heat off, keep the pot on the “turned off” stove burner and steam for 7 more minutes, keep the lid ON the pot. I like rice the best made that way. After steaming, I add a drizzle of oil, mix it and serve.