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Creamy, roasted, and finished with a spicy garlic chili crunch. This whipped Boursin and Roasted Veggie Spread is the perfect appetizer for Mother’s Day, Easter or when you are craving something special.
Welcome to day four of eggplant week!🍆 Yes an entire week dedicated to the most underrated vegetable, and if you’ve been keeping up you know we recently made a classic Eggplant Parmigiana, Eggplant Meatballs, and Eggplant Salad. I’ve heard it all before: “I don’t like eggplant”, but rest assured I come armed with tried and true eggplant dishes like this whipped Boursin and Roasted Veggie Spread.
Table of Contents
- 😍 Why You’ll Love Boursin and Roasted Veggie Spread
- 🗒 Ingredients You’ll Need To Make Boursin and Roasted Veggie Spread
- 👀 How To Make Boursin and Roasted Veggie Spread
- 🗒️ Variations & Substitutions
- 🤝 Pairs Well With
- 🤔 FAQ’s
- 🍴 Leftovers? Lucky you.
- 👩🏻🍳 Hungry For More?
- 💌 Let’s Stay Connected
- Boursin & Roasted Veggie Spread Recipe
😍 Why You’ll Love Boursin and Roasted Veggie Spread
Easy: with just a few simple ingredients you can create this appetizer in less than an hour.
Versatile: use your favourite veggies to give this recipe a personal touch.
Crowd-pleaser: easy to serve, making it the perfect recipe for gatherings.
🗒 Ingredients You’ll Need To Make Boursin and Roasted Veggie Spread
Olive oil: crucial for roasting the veggies and making the garlic chili crunch.
Boursin: used as the base spread which adds a rich, creamy texture.
Plain greek yogurt: added to slightly thin out the boursin, making it easier to spread.
Eggplant: adds a savoury, meaty flavour when roasted.
Zucchini: adds a slightly sweet, roasted flavour that pairs nicely with the eggplant.
Cherry tomatoes: add a burst of bright flavour.
Spices: salt, pepper, red pepper flakes, garlic powder, onion powder, dried basil, and dried oregano, which add flavour to the roasted veggies.
👀 How To Make Boursin and Roasted Veggie Spread
- Prepare the vegetables: first, chop the veggies into similar sized pieces, drizzle with olive oil and spices. Roast for 45-50 minutes.
- Make the spread: secondly, pulse together the boursin and greek yogurt and evenly spread on a serving plate.
- Prepare the garlic chili crunch: next, combine the olive oil, sliced garlic and red pepper flakes in a saucepan and gently fry for 2-3 minutes.
- Assemble: finally, add the roasted veggies to the spread and finish with the garlic chili crunch.
🗒️ Variations & Substitutions
Boursin and roasted veggie spread is a very customizable recipe. Use your favourite vegetables such as: onions, bell peppers, or mushrooms.
🤝 Pairs Well With
Trying to figure out what to pair as the main dish to this boursin and roasted veggie spread? ⬇️
🤔 FAQ’s
Certainly! For instance, zucchini, bell peppers and mushrooms.
While boursin cheese is a dairy based cheese, you can opt for dairy-free alternatives. Therefore, pick up your favourite spreadable dairy free cheese and you’ll love this recipe. In addition, if you are looking to make this recipe vegan, just entirely omit the yogurt from the recipe.
Crackers, pita chips or warm bread.
Certainly! For instance, sour cream is a great alternative. Also, a small splash of milk will do the trick.
🍴 Leftovers? Lucky you.
Make ahead: Assemble the entire recipe 1-2 hour before serving. Alternatively, you can make the roasted veggies and whipped boursin the day before, store separately and assemble before serving.
Storage: Refrigerate leftovers for up to 3 days.
Freezer: While you can technically freeze the spread, I don’t recommend it as it jeopardizes the flavour and texture.
👩🏻🍳 Hungry For More?
💌 Let’s Stay Connected
Keep in touch with me on Instagram, TikTok, and Pinterest! If you do make this recipe (or any recipe of mine) don’t forget to leave a review.
Boursin & Roasted Veggie Spread
Equipment
- 1 baking sheet
- 1 small saucepan
Ingredients
- 2 tbsp olive oil, tossed with the veggies
- 1 large eggplant, roughly chopped
- 1 zucchini, roughly chopped
- 2 cups cherry tomatoes
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp dried basil
- 1/4 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
Boursin Spread
- 1 250 gram boursin wheel, original or chive flavour
- 2 tbsp plain greek yogurt
Garlic Chili Crunch
- 3 tbsp olive oil
- 2 garlic cloves, thinly sliced
- 1/4 tsp red pepper flakes
Instructions
- Preheat your oven to 400 °F.
- Next, chop your vegetables into similar sizes pieces, leaving the cherry tomatoes whole.
- To a large baking tray lined with aluminum foil, add the veggies.
- Add the olive oil and all spices, and gently toss to combine.
- Roast for 45-50 minutes, or until the veggies are very soft and the tomatoes begin to burst.
- Allow the veggies to cool slightly while you prepare the whipped boursin spread and garlic chili crunch.
- To a small food processor, add the boursin and plain greek yogurt and pulse until smooth.
- To a large serving tray, gently spread over the whipped boursin.
- Evenly spoon the roasted veggies onto the whipped boursin.
- Next prepare the garlic chili crunch by adding the olive oil, sliced garlic and red pepper flakes to a small saucepan set to medium heat.
- Stir frequently until the garlic turns a light golden brown colour.This should take 2-3 minutes. Watch closely, as the garlic can burn easily.
- Spoon the garlic chili crunch over the whipped boursin and roasted veggies and finish with a pinch of flaky salt if desired.
- Serve with crackers, pita chips or warm bread.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
