This is a sponsored conversation written by me on behalf of Boursin®. The opinions and text are all my own.
Easter is upon us! You guys, I am SO excited! Soooo excited!
I’ve always loved the Easter holiday. Thoughts of Easter bring memories of pretty pastel lavenders, pinks and yellows, cute white bunnies and beautiful weather. Oh yes, and baskets bursting with gifts and sweet treats (the best part, right?)
Last year, Octavian was completely confused by the Easter egg hunt, Easter basket and Easter bunny. He had never tried chocolate, so when he found an egg filled with chocolate m&m’s, he was pretty disappointed and tossed them aside.
Well, this year my toddler knows chocolate. And, thanks to good ole’ Santa, he also knows all about presents. Although Easter doesn’t even come close to Christmas in terms of gift giving, my parents always gave me and my siblings a basket with a few new books, chocolate and maybe one or two other small (yet practical) gifts. I plan on doing the same with my children.
Easter is also a time for family.
And in my family, family means food.
With the addition of Juniper to our family, my life has gone from busy to busier. Not complaining, she’s amazing and Octavian loves her 90% of the time. However, with a puppy, comes puppy energy and puppy training. So, for the next year or so, I am hoping to add some easy, shortcut meals and appetizers to my recipe archives.
This is actually a really good thing. Despite my passion for cooking and eating, I often find that I am unmotivated to do anything in the kitchen unless I have the time to photograph it (any other food bloggers out there have this problem?)
So, whenever I am asked to bring dishes for family get togethers, I want something that not just tastes amazing, but is also,
- easy to prepare
- uses minimal ingredients
- something most people with love
- transports well
- and, cleans up easily
But really, key word here is EASY (but equally delicious).
And that is exactly what I have for you guys today!
In fact, it’s your lucky day because I have TWO super easy, super yummy recipes just in time for Easter (or weekend brunch) each with a little help from Boursin® cheese found at your local Wal-Mart store for 30-40% less than other specialty stores.
No, seriously. Since Boursin is new to Wal-Mart (yayyy!) I have had to buy this fantastic cheese spread from other leading markets in the past.
Never again. My local Wal-Mart is selling their Monterey Jack & Spicy Pepper Cheese Dip for $3 LESS than a grocery store just a mile down the street. I see this as buy 1, get 1 FREE!
Moral of the story? Wal-Mart has the best deal (and some pretty awesome workout clothes).
The first recipe is a Boursin Cheese Deviled Egg Crostini.
I don’t know about you guys, but making deviled eggs drives me bonkers. Plus, I always want to eat a million of them so before I know it, I’ve eaten half of them.
Before I even get to the party.
So I started thinking, why not crostini. I wouldn’t have to deal with the perfect hardboiled eggs and it would take me a lot longer to eat half of everything. Plus, they’re super easy to make and there is virtually zero room for error (just make sure to set your oven timer).
If you really want to plan ahead, you can even prepare the deviled egg topping and chop the green onions the night before.
Oh yes, and they look quite lovely lined up on a plate. However, if you’re really REALLY tight on time, you can always just mix the deviled eggs with the Boursin Monterey Jack & Spicy Pepper Cheese Dip, toss in some green onions and set out crackers or un-toasted pieces of baguette.
Options. I love options.
- 1 long thin baguette sliced 1/4-1/2 inch thick
- olive oil
- 5.6 oz container Boursin Monterey Jack & Spicy Pepper Cheese Dip
- 10 hardboiled eggs peeled and chopped
- 1/3 cup mayonnaise or plain Greek yogurt
- 1/2 teaspoon ground mustard
- 1 tablespoon apple cider vinegar
- Salt + Pepper to taste (I added about 1/4 teaspoon each)
- 4 green onions chopped
Preheat oven to 375 degrees F. Line two baking sheets with parchment paper and place the baguette slices in an even layer on the sheets. Using a pastry brush, coat the tops of each slice with olive oil and a light sprinkle of salt and pepper. Flip each slice over and repeat. Bake for approximately 15 minutes, or until baguette slices are lightly toasted and golden on top.
Meanwhile, as the crostini bakes, prepare the deviled eggs. In a medium mixing bowl, mash together the peeled and chopped hardboiled eggs, mayonaise (or Greek yogurt), mustard, vinegar, salt and pepper. You can make it smooth and creamy, or leave it chunky. Totally up to you! Set aside.
Once the crostini is ready, remove from the oven and allow them to cool for 5 minutes. Once cool, spread a small layer of creamy Boursin Monterey Jack & Spicy Pepper cheese Dip evenly over each slice. Then top with a spoonful of mashed deviled eggs and garnish with chopped green onion.
For the second recipe I wanted something even easier.
Yes, it is possible.
So I whipped together some Garlic & Herb Buttermilk Biscuits thanks to a helping hand from Boursin Garlic & Herb Cheese Dip. These fresh and fluffy (and oh so buttery!) homemade biscuits take only 15 minutes to prepare.
And only 10 minutes to bake in the oven.
That time seems pretty close to what it would take to make store-bought biscuits, right? Plus, no crazy ingredients or last-minute trips to the store.
Oh yes, and the very best part (at least for me), Octavian LOVED them. He also loved the Garlic & Herb Boursin Cheese (actually, he would have just eaten spoonfuls of the stuff if I let him) and ate two biscuits layered in the cheese dip as I was photographing them. Since Octavian doesn’t usually care for bread-like foods, I took this as the highest compliment.
My husband also devoured them, as well as my friend and her two boys. Needless to say, they were a big hit around here!
While I (sadly) did not think to do it at the time, these biscuits would be ah-maz-ing with some of the deviled egg “salad” sandwiched between the flakey, buttery, soft inside of these biscuits. You could even go totally crazy and make mini sandwiches.
Or, keep the sandwich idea between us and save that for leftovers. Because leftovers are the BEST.
but, I digress…
Boursin is also is also offering one lucky reader a chance to win a $50 Walmart gift card. How? It’s easy.
For a chance to win $50 from Boursin all you need to do is head over to your local Walmart store and pick up either the Boursin Garlic & Fine Herbs Cheese or the Boursin Monterey Jack & Spicy Pepper Cheese Dip and share your recipe “Party Trick” by March 27th (Easter day) on Instagram using the #BoursinParty and #BoursinPartywithCoffeeandCrayons hashtags and optional #walmart hashtag. Winner will be chosen on April 3rd!
- 2 cups all-purpose flour plus extra for working the dough
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 6 tablespoons unsalted butter cold and cut into cubes
- 5.6 oz container Garlic & Fine Herbs Cheese Dip
- 3 tablespoons fresh chives chopped
- 1 tablespoon fresh dill chopped
- 1 cup buttermilk
Preheat oven to 450 degrees F. Line a large baking sheet with parchment paper and set aside.
In the bowl of a large food processor, pulse together the flour, baking powder, salt and baking soda until even mixed. Add the cold butter and pulse just until you have coarse crumbs. Add the Boursin Cheese, fresh chives and fresh dill and pulse just a couple more times until it is just mixed in with the crumbs. Finally, mix in the buttermilk, being very careful not to overmix the dough. The dough will be sticky.
Cover a clean surface with a generous layer of flour. Scrape out the dough onto the floured surface and gently pat it until it is approximately 1/2 inch thick. Then, fold the dough over 5-6 times, or until it is 1 inch thick (in the photos, mine are not quite an inch which made for flatter biscuits. Still delicious! but, if you want higher rising biscuits, have your dough 1 inch thick).
Flour a 2 inch biscuit cutter (or biscuit cutter size of choice) and cut out your biscuits. Gently transfer each biscuit to prepared baking sheet, leaving approximately 1/2 inch between each biscuit. Take any remaining dough scraps of dough and gently form and cut again.
Bake biscuits for approximately 10 minutes, or until they are light, golden and fluffy. Best served right out of the oven!
This is a sponsored conversation written by me on behalf of Boursin. The opinions and text are all mine.