Easy Boursin Cheese Stuffed Olives (Print version)
Creamy Boursin tucked into buttery green olives, finished with lemon, thyme, and olive oil for a fast no-cook appetizer.
# Ingredients:
For the stuffed olives
01 -
24 large pitted Castelvetrano olives, drained and patted dry
02 -
1 package (5.2 oz / 150 g) Boursin Garlic and Fine Herbs cheese, softened
03 -
1 tablespoon extra-virgin olive oil
04 -
1 teaspoon finely grated lemon zest
05 -
1 teaspoon fresh thyme leaves
06 -
1/8 teaspoon crushed red pepper flakes, optional
07 -
Freshly ground black pepper, to taste
# Instructions:
01 -
Drain the olives well and pat them dry with paper towels. If any brine is pooled inside the openings, blot it out so the cheese filling holds.
02 -
Let the Boursin sit at room temperature for 15-20 minutes, until it is soft enough to pipe. Spoon it into a piping bag or a zip-top bag and snip a small corner.
03 -
Pipe the Boursin into each olive until the opening is full. Smooth away extra cheese with a small knife or clean fingertip.
04 -
Place the stuffed olives in a shallow bowl. Add olive oil, lemon zest, thyme, crushed red pepper if using, and black pepper. Toss very gently to coat.
05 -
Chill for 20 minutes if time allows, or serve right away. Serve cold or slightly cool with toothpicks, crackers, or a snack board.
# Good to know:
01 -
Best made with large pitted green olives such as Castelvetrano.
02 -
Can be prepared up to 2 days ahead and stored covered in the refrigerator.
03 -
Serve cold or let stand for 10 minutes before serving for a softer filling.