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Boursin with Pistachios and Hot Honey

Boursin with pistachios and hot honey is a French-inspired warm cheese appetizer baked until soft and gooey, then finished with bright green crunch. Crack it open with crackers and let hot honey drip for a glossy, sweet-heat finish.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: French-inspired
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

Boursin garlic and herb cheese
  • 1 can (5.2 oz) Boursin garlic and herb cheese Use the packaged wheel.
Shelled pistachios
  • 0.25 cup shelled pistachios Chop for even topping.
Hot honey
  • 3 tbsp hot honey Drizzle generously over the warm cheese.
Fresh thyme leaves
  • 1 tsp fresh thyme leaves Pick leaves off the stem.
Lemon zest
  • 0.5 tsp lemon zest Zest fresh for the brightest flavor.
Flaky sea salt
  • 0.1 flaky sea salt A pinch for finishing.
Crackers or toasted baguette
  • 1 crackers or toasted baguette For serving.

Equipment

  • 1 sheet pan

Method
 

Bake and warm the cheese
  1. Preheat the oven to 350F, then place the Boursin in a small oven-safe dish. Bake for 8-10 minutes until warm and soft, with the surface starting to look creamy.
Finish with pistachios and hot honey
  1. Top the warm Boursin with chopped pistachios right away so they adhere while the cheese is soft. Sprinkle the thyme leaves and lemon zest over the top for a fresh, fragrant layer.
  2. Drizzle generously with hot honey, letting it run and glisten down the sides of the dish. Finish with a pinch of flaky sea salt.
  3. Serve warm with crackers or toasted baguette. Pull a cracker through the cheese to show the gooey center and sticky honey streaks.

Notes

Pro tip: Chop pistachios just before baking so they stay crisp against the warm cheese. Store leftovers covered in the fridge for up to 3 days; rewarm in a 300F oven or microwave in short bursts until just soft. Freezing isn’t recommended since the cheese texture can break after thawing. For a lighter option, use reduced-fat Boursin or a lower-fat garlic-herb cheese while keeping the same toppings.