Baked Cheesy Boursin Tomato Dip

Yield

10 appetizer servings

Prep time

15 minutes

Cook time

25–30 minutes

Ingredients

• 8 ounces ⅓-less-fat block cream cheese (Neufchâtel), softened
• 1 package (5.2 ounces) Boursin Garlic & Fine Herbs cheese
• 1 cup shredded part-skim mozzarella cheese
• ¼ cup grated Parmesan cheese
• 2 cups cherry tomatoes, halved
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• ½ teaspoon Italian seasoning
• ¼ teaspoon crushed red pepper flakes, optional
• ½ teaspoon salt, or to taste
• ¼ teaspoon black pepper
• 2 tablespoons balsamic glaze
• 2 tablespoons chopped or torn fresh basil
• Toasted baguette or sourdough slices, for serving

Method

1. Preheat the oven to 400°F (200°C).
2. Combine the softened cream cheese and Boursin in a round, approximately 9-inch baking dish. Mix until evenly blended, then spread into a level layer.
3. Sprinkle the mozzarella evenly over the cheese mixture, followed by the Parmesan.
4. Toss the cherry tomatoes with the olive oil, garlic, Italian seasoning, optional red pepper flakes, salt, and black pepper in a separate bowl.
5. Spoon the tomatoes and their seasoned juices evenly over the cheese layers.
6. Bake uncovered for 25–30 minutes, until the tomatoes are softened and beginning to blister and the cheese mixture is hot and bubbling around the edges.
7. Remove from the oven. Drizzle with the balsamic glaze and scatter the fresh basil over the top.
8. Serve warm with toasted baguette or sourdough slices alongside.

Kitchen notes

Timing guide:
Prep time: About 15 minutes (estimated)
Cook time: 25–30 minutes

Practical Woman's Secret
Soften the cream cheese before mixing so the base spreads evenly without lumps. Keep the tomatoes in an even layer rather than piling them in the center, allowing them to soften consistently.

Serving and Storage
Serve directly from the baking dish with toasted bread arranged separately. Refrigerate leftovers in a shallow, airtight container within 2 hours and use within 3–4 days. Reheat covered in a 350°F oven until the center reaches 165°F. The tomatoes may release more juice during storage; gently fold it into the dip before serving.