Farmersgirl Kitchen

Fig and Nut Boursin Croutes and a Giveaway

Uncategorized | November 18, 2012 | By

The world’s first variety of Boursin was created in 1957 in
Normandy by Francois Boursin. Inspired by a long-standing traditional
dish, fromage frais (fresh cheese), in which guests mixed their own
seasoned cheese from a bowl of fine herbs, the expert cheese maker
introduced Boursin Garlic & Fine Herbs. His recipe quickly became
the first flavoured fresh cheese to be sold throughout France. Boursin was the height of sophistication in the 1970s and probably the first French cheese I tasted.

However, there is a new Boursin cheese which I have been asked to review: Boursin Fig and 3 Nuts or ‘Figue et 3 Noix.  This cheese is a combination of full tat soft cheese, fig nuggets, raisins, pecan nuts, walnuts and cashew nuts.  It’s not quite what I expected and took a little time and a few different tastings to work out whether I liked it or not.  It’s quite a sweet flavour, due to the figs and raisins, and I found it worked best on a sweetish wheaten cracker.  It would also go well with a slice of apple.

As you may have gathered, if you are a regular reader of my blog, I tend to like to make something with items I’m sent to review and I’ve been pondering the best way to present this sweet cheese.  In the end I went for quite a retro ’70s style canape, the sort of thing my Mum would have served at a party, along with the cheese and pineapple on sticks!  The crunchy bread croute was a great foil for the sweet cheese and I could just see them going down well with a glass of chilled fino sherry or a dry Sauvignon blanc.

Boursin Croutes

The instructions for this recipe are not precise, much depends on the size you make your croutes and how much filling you want to add. Would also be nice to top with a slice of fresh fig, or sliced, red skinned apple dipped in lemon juice. The croutes will keep for a few days in an airtight tin or box.

For the Croutes
Slices of white bread

1. Heat the oven to 180C
2. Cut the crusts off the bread, roll each slice flat with a rolling pin and, using cookie cutters, cut out circles of bread.
3. Melt the butter and brush both sides of each circle generously with the butter
4. Push down into tart tin.  If the bread seems to be popping back out of the tin, roll up a piece of tin foil into a ball and push it on top of the bread.
5. Bake in the oven for about 15 minutes until golden brown (timing will vary depending on the thickness of your bread). Leave to cool.

For the filling
For every two croutes you will need:
1 tbsp Boursin Fig and 3 Nuts Cheese
1 tbsp low fat cream cheese
1/2 tsp lemon juice
2 pecan nuts

1. Beat the cream cheese and lemon juice until soft, add the Boursin Fig and 3 Nuts and mix through.
2. Using a Wilton 1M (large star) nozzle, fill a piping bag and pipe into the croutes.
3. Top each croute with a whole pecan nut.


 If you would like to try Boursin Fig and 3 Nuts along with some of the other varieties of Boursin Cheese, the nice people at Boursin have a cool bag full of Boursin Cheeses to giveaway.  Just follow the instructions below to enter:

a Rafflecopter giveaway



  1. Leave a Reply

    November 19, 2012

    I keep changing my favourite cheese. At the moment I am enjoying a lot of smoked cheddar.

  2. Leave a Reply

    Karen S Booth
    November 19, 2012

    I am not sure if I can enter as I am also hosting the same giveaway? But, I want to enter as I LOVE Boursin, and like you, I had to use mine before I posted my review, as you know! My favourite cheese is: VERY strong mature Cheddar and Wensleydale….Karen

  3. Leave a Reply

    November 19, 2012

    I have followed via networked blogs as Kim Carberry 🙂

  4. Leave a Reply

    November 19, 2012

    Currently it's a fig wenslydale which my mum found last weekend. Before that it was Lancashire bomber, before that, port salut…and the list goes on 🙂

  5. Leave a Reply

    November 20, 2012

    I think my favourite cheese is cream cheese because it tastes so amazing in desserts!

  6. Leave a Reply

    Galina Varese
    November 21, 2012

    I think it depends on my mood and the meal. I love good old Stilton. Lincolnshire poacher. Parmiggiano of course. Smoked scamorza. Cornish yarg (with nettles). Original Boursin. These are a few of my favourite things lol

  7. Leave a Reply

    Lucy Taylor
    November 21, 2012

    I don't know if I could possibly pick just one favourite cheese! I love stilton & never get tired of mature cheddar.

  8. Leave a Reply

    Kathleen Hooper
    November 21, 2012

    Oh dear, that's a hard one as I'm a bit of a cheese-o'holic. Today I would say Feta (but tomorrow it could be different!)

  9. Leave a Reply

    November 25, 2012

    I love cheese – so depends on mood. I like emmenthal and smoked cheeses

  10. Leave a Reply

    Fiona Maclean
    November 25, 2012

    my favourite cheese is whatever I have at the right stage to eat. I DO like cornish blue and runny unpasturised brie

  11. Leave a Reply

    November 26, 2012

    It's almost impossible to pick a favorite. Some of my favorites are smoked gouda, Swiss Gruyere, extra sharp cheddar…

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