Name: Baked Boursin Dip
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 150g log Boursin Garlic & Fine Herbs cheese, at room temperature; 250 g cherry tomatoes (halved); 2 tablespoons olive oil (divided); 2 cloves garlic (thinly sliced); 1 teaspoon fresh thyme leaves (plus extra to serve); Flaky salt and cracked black pepper; Crusty baguette or crackers (for serving)

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If you want an appetizer that looks like it took real effort but doesn’t, this is it. A whole log of Boursin goes into the oven and comes out warm, soft, and spreadable, topped with cherry tomatoes that have blistered down into something sweet and jammy. Lift it out and you’ve got a dip that’s ready to set straight on the table, still in the dish it baked in.

It’s not a fussy recipe. It asks for one dish, five ingredients, and about twenty minutes and gives you a warm, garlicky, genuinely impressive dip in return, without a single dry seasoning packet involved.

Baked Boursin dip with roasted cherry tomatoes, garlic and thyme, served with crusty bread on a small plate.

Why You’ll Love This Boursin Dip Recipe

Most dip recipes ask you to build flavor from scratch cream cheese, garlic powder, dried herbs, guesswork. Boursin skips all of that. It arrives already seasoned with garlic and herbs, so baking it is really just about texture: turning a firm little log into something soft enough to scoop.

The tomatoes do double duty here. Roasted separately until they blister and collapse, they bring acidity and a little sweetness that keeps the whole dip from tasting one-note rich, and their juices mix into the warm cheese as you serve it. It’s the kind of low-effort, high-impact appetizer that suits a quiet night in as easily as it does a table full of guests.

Simple Ingredients

Boursin Garlic & Fine Herbs cheese: The whole point of the recipe. It’s already seasoned, so there’s no separate step for garlic powder, dried herbs, or salt just let it soften and bake.

Cherry tomatoes: Roasted until blistered, they turn sweet and slightly jammy, and their juice is what keeps the dip from tasting flat or one-note.

Olive oil: Used two ways here to help the tomatoes blister rather than steam in the oven, and drizzled over the finished dip for a glossy, restaurant-style finish.

Garlic: A couple of thinly sliced cloves roasted in with the tomatoes add a second, mellower layer of garlic underneath the Boursin’s own seasoning.

Fresh thyme: Roasted with the tomatoes and scattered over at the end, it adds a light, woodsy note that echoes the herbs already in the Boursin.

Crusty baguette or crackers: Not technically part of the dip, but essential for eating it. A warm baguette holds up best against the melted cheese.

Recipe Details

Servings: 4-6 as an appetizer
Preparation time: 10 minutes active, plus 20 minutes for the Boursin to reach room temperature
Cook time: 18-20 minutes
Total time: About 35 minutes, start to finish

Recommended Equipment

Small oven-safe baking dish or cast iron skillet (around 15 20cm)
Sharp knife and cutting board
Small mixing bowl

What Is Needed

1 (150g) log boursin garlic & fine herbs cheese, at room temperature
250g cherry tomatoes, halved
2 tablespoons olive oil, divided
2 cloves garlic, thinly sliced
1 teaspoon fresh thyme leaves, plus extra to serve
Flaky salt and cracked black pepper
Crusty baguette or crackers, for serving

TIP: Let the Boursin sit out for the full 20 minutes before it goes in the oven a cold log won’t soften evenly, even with a longer bake.

Creamy baked Boursin dip with blistered cherry tomatoes, roasted garlic and thyme, served with crusty baguette slices.

How to Make Baked Boursin Dip

Bring the Boursin to room temperature. Unwrap the Boursin and set it aside on the counter for about 20 minutes while you prep the tomatoes. This lets it soften evenly once it hits the oven, rather than staying firm in the center.

Blister the tomatoes and preheat your oven to 200°C (400°F). In a small bowl, toss the halved cherry tomatoes with 1 tablespoon of the olive oil, the sliced garlic, thyme leaves, and a pinch of salt and pepper. Spread them into your baking dish and roast for 8 10 minutes, until they’ve softened and started to blister and collapse.

Add the Boursin and bake remove the dish from the oven and nestle the whole log of Boursin into the center, pushing the tomatoes slightly to the sides. Return to the oven and bake for a further 10 12 minutes, until the cheese is soft all the way through and spreads easily when pressed with a spoon.

Finish and serve. Spoon the roasted tomatoes and their juices back over the top of the Boursin. Drizzle with the remaining tablespoon of olive oil, scatter with a little extra fresh thyme, and finish with a pinch of flaky salt and cracked pepper. Serve immediately, straight from the dish, with warm crusty bread or crackers for scooping.

What to Serve With Boursin Dip

Warm, toasted baguette or crusty bread
A simple cracker selection for a cheese board spread A crisp glass of white wine or dry rosé
Baked Bruschetta Dip or Garlic Bread, for a bigger appetizer table
A light green salad with lemon vinaigrette, if serving as part of a meal

Nutritional Information

Here’s a quick look at the macros for this Boursin dip, per serving. These are estimates and will vary based on the specific brands you use.

Calories: 190
Protein: 5g
Fat: 17g
Fiber: 1g

Top Tips

Let the Boursin come to room temperature first: A cold log takes longer to soften evenly in the oven and can leave a firm center even after baking. The 20-minute rest makes a real difference.

Don’t skip roasting the tomatoes separately: Adding raw tomatoes straight in with the Boursin releases liquid as they cook and can leave the dip watery. Blistering them first concentrates their flavor and keeps things thick.

Use a dish you can serve straight from: A small cast iron skillet or shallow ceramic baker keeps the dip warm at the table far longer than transferring it to a serving bowl.

Warm the bread separately: A cold baguette against warm dip cools it down fast. Five minutes in the oven alongside the Boursin, or a quick toast, keeps everything at the right temperature together.

Make it ahead, bake it fresh: You can prep the tomatoes and portion the Boursin up to a day ahead, keeping everything covered in the fridge separately. Bring the Boursin to room temperature before baking as usual.

Recipe Variations

Boursin fig and pistachio dip: Swap the tomatoes for a spoonful of fig jam and a scatter of chopped pistachios after baking.

Boursin hot honey dip: Skip the tomatoes and drizzle hot honey over the baked cheese instead, finished with flaky salt.

Boursin pepper jelly dip: Top the baked cheese with red pepper jelly instead of tomatoes for a holiday-ready color and a sweet-spicy edge.

Bacon Boursin dip: Crumble crispy bacon over the top in the last few minutes of baking, or right after it comes out of the oven.

Cold Boursin dip: Skip the oven entirely and whip softened Boursin with a splash of cream until spreadable, then top with fresh chopped tomatoes and basil.

Cranberry Boursin dip: Swap the tomatoes for a spoonful of whole-berry cranberry sauce, warmed slightly before spooning over the baked cheese, with a few fresh or dried cranberries scattered on top for color. A good holiday alternative to the pepper jelly version, with the same sweet-tart contrast against the garlic-herb cheese.

How to Store and Reheat

Refrigerating: Store any leftover dip in an airtight container in the fridge for up to 3 days. It will firm up when cold.
Reheating: Warm gently in a low oven (150°C/300°F) for 10 minutes, or in short bursts in the microwave, stirring between each, until soft and spreadable again.
Freezing: Not recommended the texture of baked Boursin doesn’t hold up well once frozen and thawed; it tends to separate.

If baked cheese dips are your thing, you’ll want to bookmark my viral baked bruschetta dip too same oven-melt magic, same disappearing-in-minutes energy, just a little more garlic and basil forward.