Boursin Cheese Stuffed Olives with Fig Honey Sauce and Crispy Shallots Recipe
Introduction
Boursin Cheese Stuffed Olives are a delightful appetizer that combines creamy, herbed cheese with the subtle sweetness of olives. Perfectly coated and served with a fig and honey sauce, these bite-sized treats are sure to impress at any gathering.
Ingredients
- 20 to 30 Castelvetrano olives (pitted)
- 10 oz Boursin Cheese (shallot and chive flavor)
- ⅓ cup fig jam
- 3 tbsp honey
- 1 tbsp salsa macha (or chili crisp)
- 3 shallots (thinly sliced)
- Olive oil (for frying)
- ⅓ cup chives (finely chopped)
- ½ cup toasted sesame seeds
Instructions
- Step 1: Stuff each olive with Boursin cheese, then use additional cheese to fully coat the outside so each olive is completely sealed. Wearing gloves helps keep the coating smooth and from sticking. Place the coated olives on a plate and refrigerate for 20 minutes to firm.
- Step 2: In a small saucepan, combine the fig jam, honey, and salsa macha. Bring to a gentle simmer over medium heat, stirring occasionally, and cook for 2 to 3 minutes until smooth. Remove from heat and set aside.
- Step 3: Add the sliced shallots to a cold skillet and pour in olive oil to cover them. Turn the heat to medium-high and cook for 2 minutes, then reduce heat to low and continue frying until the shallots are deeply golden and crisp. Transfer to paper towels with a slotted spoon and allow to cool completely.
- Step 4: In a mixing bowl, combine the cooled fried shallots, chopped chives, and toasted sesame seeds. Roll the cheese-coated olives in this mixture until evenly coated. Serve with the fig honey sauce on the side.
Tips & Variations
- Use gloves when coating the olives with cheese to keep the outside smooth and prevent sticking.
- Substitute salsa macha with chili crisp for a different spice character in the sauce.
- Try using different flavored Boursin cheeses to vary the taste.
Storage
Store the assembled olives in an airtight container in the refrigerator for up to 2 days. The fried shallot coating may lose some crispness, so it’s best to assemble just before serving. Reheat the fig honey sauce gently on the stove if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of olives?
Yes, you can use other pitted olives, but Castelvetrano olives are preferred for their mild, buttery flavor and firm texture that pairs well with the creamy cheese.
How do I make sure the cheese stays inside the olives?
Stuff the olive carefully and then coat the outside with extra Boursin cheese to seal it completely. Chilling the coated olives before frying or serving helps the cheese firm up and stay in place.
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Boursin Cheese Stuffed Olives with Fig Honey Sauce and Crispy Shallots Recipe
- Total Time: 35 minutes
- Yield: 20 to 30 stuffed olives (serves 4–6 as an appetizer) 1x
- Diet: Vegetarian
Description
These Boursin Cheese Stuffed Olives are an elegant and flavorful appetizer featuring creamy shallot and chive-flavored Boursin cheese stuffed inside Castelvetrano olives, then coated with a crispy mixture of fried shallots, chives, and toasted sesame seeds. Served alongside a luscious fig and honey salsa macha dipping sauce, this recipe offers a delightful balance of creamy, sweet, savory, and spicy flavors perfect for entertaining or special occasions.
Ingredients
Olives and Cheese
- 20 to 30 Castelvetrano olives (pitted)
- 10 oz Boursin Cheese (shallot and chive flavor)
Sauce
- ⅓ cup fig jam
- 3 tbsp honey
- 1 tbsp salsa macha (or chili crisp)
Fried Shallots and Coating
- 3 shallots (thinly sliced)
- olive oil (for frying, approximately ½ cup or enough to coat)
- ⅓ cup chives (finely chopped)
- ½ cup toasted sesame seeds
Instructions
- Prepare the Olives: Stuff each pitted Castelvetrano olive with the shallot and chive flavored Boursin cheese. Using additional cheese, coat the entire outside of each olive so it is fully sealed. Wearing gloves is recommended to keep the cheese coating smooth and prevent sticking. Place the coated olives on a plate and refrigerate for 20 minutes to firm up the coating.
- Make the Sauce: In a small saucepan, combine the fig jam, honey, and salsa macha. Heat over medium heat and bring the mixture to a gentle simmer, stirring occasionally. Cook for 2 to 3 minutes until the sauce is smooth and well combined. Remove from heat and set aside to cool slightly.
- Fry the Shallots: Add the thinly sliced shallots to a cold skillet and pour in enough olive oil to fully coat them. Turn the heat to medium-high and cook for about 2 minutes, then reduce heat to low. Continue frying until the shallots are deeply golden brown and crisp. Using a slotted spoon, transfer the fried shallots to paper towels to drain excess oil and cool completely.
- Finish and Serve: In a mixing bowl, combine the cooled fried shallots, finely chopped chives, and toasted sesame seeds. Roll each cheese-coated olive in this mixture until evenly coated. Arrange on a serving plate and serve alongside the fig honey salsa macha dipping sauce. Enjoy this elegant appetizer immediately.
Notes
- Wearing gloves when coating the olives with cheese makes handling easier and keeps the coating smooth.
- Using Castelvetrano olives offers a mild, buttery flavor that complements the creamy Boursin cheese perfectly.
- Salsa macha can be substituted with chili crisp or your favorite chili oil for a similar spicy flavor.
- The fried shallots can be prepared ahead and stored in an airtight container to keep them crisp.
- For a dairy-free twist, substitute Boursin cheese with a vegan cream cheese seasoned with shallots and chives.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: French-inspired
Keywords: Boursin cheese, stuffed olives, appetizer, fried shallots, fig jam sauce, salsa macha, sesame seeds, party snacks, elegant appetizer
