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

Scale

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