Ham and Boursin Snack
Our French Bread Recipe

Shredded cheese tops the Boursin, adds color and taste to this French Bread Recipe

Boursin cheese is a French cheese spread available in several favors – we get the "garlic and herbs" and use it for several recipes, but none are more popular that this snack.

We use the baguettes for bread, because they crisp up nicely and their smaller, "snack size." White and whole wheat are easily available. Normal French bread is bigger but fine, and sour dough also works well.



Boursin cheese isn’t cheap. It does go on sale and will last quite a while in the fridge when not opened. For a recipe like this one, it can also be frozen.

We stretch the Boursin a bit with sour cream and cream cheese.

We like to sprinkle a little shredded cheddar and Colby cheese on for color, and/or parmesan too – but watch the salt when you’re using ham or sausage.


Portions/Servings

This recipe will feed 50 people, if you are you are serving other snacks, and/or appetizers, dinners, etc. Read about Party Food Quantities and how to plan the right amounts.


Shopping List for 50 People:

___4 – approx 20” long baguette breads, different flavors if you like.

___4 – 5.2 oz Boursin Cheese “Garlic and Fine Herbs” rounds – careful not to buy the “Spreads” they also sell.

___1 – 8 ounce Sour Cream

___1 – 8 ounce Cream Cheese

___8 ounces Shredded Cheese, different kinds for color

___1 pound deli sliced ham (2mm slice works great)

___1 pound sausage (pre-cooked, mild, you favorite brand)

___Other “toppings” you prefer. We do one with sliced onions. Add what you like.



Procedure:

On the Day of the Party:

Open the Boursin Cheeses, the sour cream and cream cheese into a heat-proof bowl that will fit over a small pot of water. Blend the cheese together.

Put the bowl of cheeses over, not in, a sauce pan of gently boiling water (or a double boiler) for several minutes until the cheeses can blend together easily and they begin to warm up.


In the meantime, make lengthwise cuts through the baguettes. Cover two baking sheets with aluminum foil and spray with cooking spray. Line up the baguettes up on the sheets.



TIP: The baguettes might want to roll from side to side, because their crusty tops are rounded. Go ahead and slice off the high points of their tops so that they will sit flat on the sheet.


Learn more about this knife.



When the cheeses are warm and spreadable, evenly divide them onto the breads.






Try to cover all of the bread’s cut surface.



Now sprinkle the shredded cheddar and Colby over the Boursin – just enough for color – don’t hide the Boursin.




Cube up some ham, into ½” pieces.



Cut the sausage also.







TIP: We like to use “link” style sausage, which is easier for people to remove, if they don’t like it. Caterers do this – we tend to cut things larger so that people can push it to one side if they don’t want it.

Learn more about this knife.







If you want, don’t stop here. Add other toppings, the same way you would with normal pizza – only remember the Boursin – it’s a delicate and delicious flavor by itself – don’t overpower it. For example, we would not use a hot, spicy pepper on this snack. We love ‘em – just not on the Boursin.



Toppings on? Ready for the oven?

Use the right Pan.



Have your oven preheated to 425° – just 12 minutes should do it.





Are they done? Look at the edges of the bread – they should be toasted with the cheese melted. Immediately transfer them to your cutting board and slice on an angle, plate them up and serve right away.





If your guests aren’t quite ready, cover with film right after slicing. Keep them warm.








Serving Ideas:

If your guests haven't all arrived, or if they are coming and going as they party progresses, we suggest that you bake all the baguettes as described, then cut them when ready to serve. Arrange the cut snacks on a micro-wave proof plate, cover with film, and zap on high for one minute just before serving. This will revive them. But you know – it’s best to serve them right from the oven if you can.



If this snack has been served and get’s cold, you can film it and zap to warm it up. If the bread seems to be dry, splash a few drops of water on the plate (not the snack,) then cover with film and zap for a few seconds.


Presentation: Your Eyes Eat First

We like to garnish this with a little marinara sauce and cheese, but that's just us. Be creative!


Leftovers:

The bread dries out – that’s the problem. However, if you have a few uncut baguettes left – cover a baking sheet with foil and spread a mix of 2 parts marinara sauce and one part water. Cover with foil and rewarm in a 400^f oven for 10 minutes. You may need to knife and fork it, but the taste too good.


Check out some Appetizers!

How about some Salads?

Ready for some Dinner and Entrée ideas?



Questions about the Ham & Boursin Snack? Need an idea for your party? Use the form below to ask us about quantities, substitutions, whatever. We're here to help. Ask-a-Caterer is free:

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