I made a Boursin Bruschetta that fools my fussiest friends into thinking I slaved over it, so keep scrolling to see what I mean.

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I’m obsessed with this Boursin Bruschetta because it gives big tomato flavor with almost zero effort. I love the creamy bite of Boursin garlic and herb cheese and how it fights the bright Roma tomatoes for attention.

Party guests always vanish into the bowl. Boursin Dip With Tomatoes is ridiculous in the best way, salty, herby, tangy, and messy.

I bring it to every gathering because people actually talk about it later. But mostly I make it for myself when I want crunchy bread, juicy tomato pops, and that soft garlicky cheese that makes everything better.

No fuss. Big payoff.

Ingredients

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Boursin garlic and herb cheese: creamy, garlicky base that’s dreamy and spreadable.
Roma tomatoes: fresh, juicy pop that brightens each bite.
Red onion: sharp crunch and that little bite you’ll crave.
Garlic clove: punchy, fresh garlic notes—keeps it lively.
Fresh basil: herbaceous lift, smells like summer in your hands.
Olive oil: silky mouthfeel and a warm, fruity finish.
Balsamic vinegar: tangy-sweet zip that ties things together nicely.
Kosher salt: brings out the veggies’ natural brightness.
Black pepper: subtle heat and a touch of spice.
Parmesan cheese: nutty, savory boost if you’re feeling extra.
Baguette slices: crunchy vehicle for scooping up all that goodness.
Crackers: handy, crispy alternative when you want less fuss.

Ingredient Quantities

8 oz Boursin garlic and herb cheese (1 package), softened slightly

1 cup Roma tomatoes, seeded and finely diced

1/4 cup red onion, very finely diced

1 small clove garlic, minced

2 tablespoons fresh basil, chopped (packed)

1 tablespoon extra virgin olive oil

1 teaspoon balsamic vinegar

1/4 teaspoon kosher salt, plus more to taste

1/8 teaspoon freshly ground black pepper, or to taste

1/4 cup grated Parmesan cheese, optional but tasty

1 baguette, sliced and toasted, or crackers for serving

How to Make this

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1. Let the 8 oz Boursin sit at room temp for about 20 minutes so it softens a bit and is easy to spread.

2. While the cheese softens, seed and very finely dice 1 cup Roma tomatoes and put them in a bowl; finely dice 1/4 cup red onion and add it right away so the flavors mingle.

3. Mince 1 small clove garlic, chop 2 tablespoons fresh basil (packed) and add both to the tomato and onion bowl.

4. Stir in 1 tablespoon extra virgin olive oil, 1 teaspoon balsamic vinegar, 1/4 teaspoon kosher salt and 1/8 teaspoon freshly ground black pepper; taste and adjust salt or pepper if needed. If tomatoes are very watery, drain a little so the dip doesn’t get soggy.

5. Let the tomato mixture rest for at least 10 minutes so juices and flavors marry; this really makes it taste like bruschetta.

6. Arrange the softened Boursin in a shallow serving bowl or spread it on a small platter; you can leave it whole or swirl it with a spoon for a rustic look.

7. Spoon the tomato topping evenly over the Boursin and press it down slightly so it sticks; if you like, sprinkle 1/4 cup grated Parmesan cheese over the top for extra savory flavor.

8. Slice 1 baguette into rounds, brush lightly with olive oil and toast in the oven at 400°F for 6 to 8 minutes or until golden, or use crackers if you prefer. Let the bread cool briefly.

9. Serve the bruschetta dip warm or at room temperature with toasted baguette slices or crackers. Encourage guests to scoop from the center out so everyone gets a mix of cheese and tomatoes.

10. Leftovers keep covered in the fridge for a day or two; if the topping gets watery, drain a bit and stir before serving again.

Equipment Needed

1. Small shallow serving bowl or small platter for the Boursin
2. Mixing bowl for the tomato topping
3. Chef knife for dicing tomatoes, onion and chopping basil
4. Cutting board
5. Spoon for stirring and spooning the topping onto the cheese
6. Garlic press or small knife for mincing garlic
7. Baking sheet and pastry brush (or tongs) for brushing and toasting baguette slices
8. Measuring spoons (1 tbsp, 1 tsp, 1/4 tsp) and a small measuring cup for the Parmesan

FAQ

Q: Can I make this dip ahead of time? A: Yes, you can mix everything except the tomatoes up to 24 hours ahead. Keep it chilled. Add the diced tomatoes and a little extra basil right before serving so it stays fresh and not soggy.

Q: What can I use if I cant find Boursin cheese? A: Substitute with a soft herbed cheese like whipped cream cheese mixed with garlic powder, dried herbs and a splash of olive oil, or use goat cheese blended with a bit of milk to soften. It wont be exact but it will still taste great.

Q: How do I keep the baguette slices from getting soggy? A: Toast the slices until golden and let them cool completely before topping. Brush them lightly with olive oil and toast again if you want extra crunch. Serve the dip in a bowl and let people spoon it onto the bread so the bread doesnt sit in the tomatoes.

Q: Can I make this dip vegan or dairy free? A: For a vegan version try a dairy free herbed cream cheese or blended silken tofu with garlic, nutritional yeast and herbs. Texture will be a little different but flavor is close enough for most folks.

Q: How long will leftovers keep? A: Stored in an airtight container in the fridge it will keep for 2 to 3 days. The tomatoes release water over time so give it a stir and taste, you may want to add a pinch more salt or basil before serving again.

Q: Any tips for getting the best tomato flavor? A: Use ripe Roma tomatoes and remove the seeds so the dip isnt watery. If tomatoes arent great, drain a small can of diced tomatoes well, or toss fresh diced tomatoes with a little salt and let them sit 10 minutes to draw out excess juice before using.

Easy Bruschetta Dip Recipe With Boursin Substitutions and Variations

Boursin garlic and herb cheese:
- Softened cream cheese mixed with 1 tsp garlic powder and chopped chives or parsley
- Ricotta blended with a little olive oil and minced garlic for a lighter, fluffier base
- Whipped goat cheese for a tangier, creamier spread
- Dairy free herbed spread or cashew cheese if you need vegan/dairy free
Roma tomatoes:
- Cherry or grape tomatoes, halved, for a sweeter bite
- Sun dried tomatoes packed in oil, chopped fine, for concentrated flavor
- Heirloom or vine ripe tomatoes, diced, when they’re in season and sweet
- Canned diced tomatoes, drained well, in a pinch
Red onion:
- Shallot, very finely minced, for a milder, sweeter onion taste
- Green onion/scallion, thinly sliced, for a fresher, less sharp bite
- Sweet onion (Vidalia), finely diced, if you want less bite
Basil:
- Fresh parsley for a bright, herby note that wont overpower
- Fresh oregano, chopped, for a more savory, Mediterranean flavor
- Fresh cilantro if you want a different, citrusy twist (works with lime instead of balsamic)

Pro Tips

1) Salt the diced tomatoes a little and let them sit on a paper towel or in a fine mesh strainer for 10 minutes to lose excess water, otherwise your dip gets soggy and the bread goes sad.

2) Warm the Boursin in short bursts in the microwave while watching it, like 10 seconds at a time, then stir so it gets silky but not runny. It spreads way nicer when it’s slightly warm.

3) Mix most of the tomato topping in advance but hold back a spoonful to spoon on top right before serving so it still looks fresh and bright. If you do make it ahead, drain off extra liquid and stir in a tiny splash more oil or vinegar before serving.

4) Toast the baguette till it’s crisp but not burnt, then rub the hot slices with a raw garlic clove for extra punch, or brush with oil and sprinkle a little salt for people who dont want the garlic bite.

Easy Bruschetta Dip Recipe With Boursin

Recipe by Bob Jones

0.0 from 0 votes

I made a Boursin Bruschetta that fools my fussiest friends into thinking I slaved over it, so keep scrolling to see what I mean.

Servings

servings

Calories

219

kcal

Equipment: 1. Small shallow serving bowl or small platter for the Boursin
2. Mixing bowl for the tomato topping
3. Chef knife for dicing tomatoes, onion and chopping basil
4. Cutting board
5. Spoon for stirring and spooning the topping onto the cheese
6. Garlic press or small knife for mincing garlic
7. Baking sheet and pastry brush (or tongs) for brushing and toasting baguette slices
8. Measuring spoons (1 tbsp, 1 tsp, 1/4 tsp) and a small measuring cup for the Parmesan

Ingredients

8 oz Boursin garlic and herb cheese (1 package), softened slightly
1 cup Roma tomatoes, seeded and finely diced
1/4 cup red onion, very finely diced
1 small clove garlic, minced
2 tablespoons fresh basil, chopped (packed)
1 tablespoon extra virgin olive oil
1 teaspoon balsamic vinegar
1/4 teaspoon kosher salt, plus more to taste
1/8 teaspoon freshly ground black pepper, or to taste
1/4 cup grated Parmesan cheese, optional but tasty
1 baguette, sliced and toasted, or crackers for serving

Directions

Let the 8 oz Boursin sit at room temp for about 20 minutes so it softens a bit and is easy to spread.
While the cheese softens, seed and very finely dice 1 cup Roma tomatoes and put them in a bowl; finely dice 1/4 cup red onion and add it right away so the flavors mingle.
Mince 1 small clove garlic, chop 2 tablespoons fresh basil (packed) and add both to the tomato and onion bowl.
Stir in 1 tablespoon extra virgin olive oil, 1 teaspoon balsamic vinegar, 1/4 teaspoon kosher salt and 1/8 teaspoon freshly ground black pepper; taste and adjust salt or pepper if needed. If tomatoes are very watery, drain a little so the dip doesn’t get soggy.
Let the tomato mixture rest for at least 10 minutes so juices and flavors marry; this really makes it taste like bruschetta.
Arrange the softened Boursin in a shallow serving bowl or spread it on a small platter; you can leave it whole or swirl it with a spoon for a rustic look.
Spoon the tomato topping evenly over the Boursin and press it down slightly so it sticks; if you like, sprinkle 1/4 cup grated Parmesan cheese over the top for extra savory flavor.
Slice 1 baguette into rounds, brush lightly with olive oil and toast in the oven at 400°F for 6 to 8 minutes or until golden, or use crackers if you prefer. Let the bread cool briefly.
Serve the bruschetta dip warm or at room temperature with toasted baguette slices or crackers. Encourage guests to scoop from the center out so everyone gets a mix of cheese and tomatoes.
Leftovers keep covered in the fridge for a day or two; if the topping gets watery, drain a bit and stir before serving again.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.