Boursin Cucumber Bites
Boursin Cucumber Bites are a quick and easy appetizer that look pretty, taste delicious, and provide some variety from typical party foods. You’ll love the contrast of crisp cucumber with creamy garlic- and herb-infused cheese. They can be made up to six hours ahead of time.
I’ve been making these simple cucumber appetizers with Boursin cheese for nearly a decade (whoa). They are versatile and never disappoint!
These are easy to prepare but have a very elegant look. I also like that they are lighter than many traditional party appetizers, and have a really nice contrast of textures, with rich, creamy cheese complementing a bite of cool, crisp cucumber in each serving.
Ingredients & Common Substitutions
For this easy recipe, you’ll need just three ingredients:
- Cucumber: English cucumbers are long, skinny, and have fewer seeds and a thinner skin than traditional American garden cucumbers, making them a bit more elegant and easy to eat in a recipe like this one. The wrapped cucumbers often sold as “hot-house” cucumbers usually work really well, too. You can use Persian/mini cucumbers, too; you’ll just have lots of really tiny scoops and dollops to make.
- Boursin: You want one 5.2 ounce package of garlic and fine herb Boursin cheese.
- Cream: I’m happy to confirm that heavy cream, light cream, or half and half will all work well in this recipe.
What is Boursin?
Boursin is a specialty type of cream-based Gournay cheese with savory herbs and garlic mixed right in. It is a fantastic option for serving on its own on a cheese board or using in appetizers such as this one, because it is so flavorful on its own.
Boursin is readily available at most major supermarkets; I usually buy mine at Trader Joe’s. (It’s one of the few non-store-branded products they routinely stock!)
Are Boursin and cream cheese the same thing?
No. Boursin is creamy but has a crumbly texture, as well, unlike the smooth and completely uniform texture of cream cheese. Unlike cream cheese, Boursin also has built-in seasoning.
How To Make Cucumber Boursin Appetizers
- Slice cucumbers into pieces about 1/2″ thick. You can peel them fully or partially, only if you want to.
- Gently scoop out the seeds from the middle of each slice. (Grapefruit spoons work perfectly for this!)
- Remove Boursin from the packaging, place in a small bowl, and stir in a bit of cream with a fork. You want it to be just loose enough that you can press it through a piping or zip-top bag. I usually use about 3 Tablespoons per 5.2 ounce package of cheese.
- Pipe Boursin mixture in dollops into each cucumber slice.
- Chill and serve.
No piping bag? Just transfer the cheese mixture into a zip-top bag, press it down into one corner, and cut about 1/2” off at the very corner tip of the bag. You’ll be able to pipe it out into little swirls.
Make Ahead Tips
These cucumber appetizers can be made up to six hours ahead of time and stored in the fridge. Longer than that and the water from the cucumber will begin to seep into and compromise the texture of the Boursin.
Want to save more time? I have successfully whipped the Boursin and cream together, transferred to a pastry bag, and stored that in the fridge overnight. Then literally all you need to do before serving is slice the cucumber and pipe out dollops of cheese.
Do these need to be refrigerated?
Yes. Boursin must be kept cold until ready to serve. Once you put these out, they should be fine for an hour or two, but leftovers should be refrigerated very promptly or tossed.
- Use a soft goat cheese, farmer’s cheese, or gorgonzola in place of the Boursin. To add flavor, mix in fresh garlic and your choice of herbs to taste.
- Top some of the bites with a small strip of smoked salmon and a garnish of fresh dill.
- Top some of the bites with small pieces of prosciutto and cherry or sun-dried tomatoes.
More Easy Appetizers
Looking for more quick and simple appetizers? Try these baked brie phyllo cups with blackberry and thyme, cranberry pomegranate baked brie, white bean sun-dried tomato dip, or BBQ-glazed chicken bacon bites next.
If you try these Boursin Cucumber Bites, don’t forget to rate the recipe and leave a comment below. I love hearing how recipes turn out in your kitchen, and it helps other readers, too.
Boursin Cucumber Bites
- 1 (5.2 ounce) package garlic herb Boursin cheese
- 2-3 Tablespoons
heavy cream or half and half
- 2 cucumbers preferably English or hot-house, see note
- To prepare the filling, mix Boursin with 2 Tablespoons of the cream or half and half in a small bowl. Stir with a fork until lightened and smooth. Add more liquid a splash at a time until the mixture reaches a smooth consistency for piping. Transfer the mixture to a pastry bag fitted with a decorative tip; set aside.
- Peel the cucumber partially or totally, if desired, and slice into pieces approximately 1/2 inch thick. Using a spoon, gently scrape out the seeds from the center of each slice and discard, leaving a base in the middle to hold the filling. (A grapefruit spoon works wonderfully for this.)
- Arrange the slices on a serving platter, pipe a dollop of the Boursin mixture onto each slice, and serve chilled.
- Make Ahead: These can be assembled and stored in the fridge for up to six hours before serving.
- Cucumbers: English cucumbers are long, skinny, and have fewer seeds and a thinner skin than traditional American garden cucumbers, making them a bit more elegant and easy to eat in a recipe like this one. The wrapped cucumbers often sold as “hot-house” cucumbers usually work really well, too. You can use Persian/mini cucumbers, too; you’ll just have lots of really tiny scoops and dollops to make! You can of course use just one cucumber; you’ll simply have filling left over.
- No piping bag? Just transfer the Boursin mixture into a zip-top bag, press it down into one corner, and cut about 1/2” off at the very corner tip of the bag. You’ll be able to pipe it out into little swirls.
- Variations: Add small pieces of smoked salmon and dill, or prosciutto and cherry tomatoes, to the tops of some or all of the bites.
- Recipe: This is a common recipe. I originally discovered it via Annie’s Eats (now Everyday Annie) and have made minor adaptations over time.
This post was originally published on June 16, 2016; it has been updated with new photos and more helpful context and tips about the recipe.