Boursin shines off the cheese board, too

No cheese board is complete without a bright and creamy option, and for many of us, the go-to choice is Boursin. That French brand of Gournay cheese has lent its distinctive smooth yet slightly crumbly texture and pungent garlic-and-herb flavor to countless party spreads since its release in 1957.

But Boursin’s place in the kitchen goes far beyond crackers and cheese. It’s a versatile culinary delight worth keeping stocked in your refrigerator yearround. This week I’ll highlight several ways to use it.

Let’s start at breakfast. Boursin’s creamy texture and herbaceous flavor makes it a natural addition to scrambled eggs.

Melt a couple tablespoons of butter in a nonstick skillet over a medium flame and pour in three beaten eggs. Scramble the eggs gently with a spatula, being careful to not let them brown. Just before the eggs are set, remove the skillet from the heat and fold in about 2 tablespoons of crumbled Boursin. The residual heat will finishing cooking the eggs, which are perfect on their own or on top of a toasted slice of crusty bread.

To make a keto-friendly snack out of Boursin, all you’ll need is a cucumber and some smoked salmon. Peel the cucumber and slice it into rounds. I like to do this at an angle, resulting in more surface area. Simply top those cucumber slices with a dollop of Boursin and a piece of smoked salmon. If you have fresh dill, use it as a pleasant garnish to these easy nibbles.

Boursin cheese is probably the quickest and easiest way to imbue a plate of pasta with the creaminess of an Alfredo sauce with minimal effort.

Boil a pound of pasta as instructed. Meanwhile, saute a bit of garlic in olive oil until just fragrant. To that pan, add 3⁄4 cup of liquid — stock, wine, water or a combination of those — and bring it to a simmer. You can add frozen peas, diced sun-dried tomatoes or other ingredients to the sauce if desired. Crumble a whole package of Boursin cheese and add it to the pan, stirring until it’s melted and smooth. Now, simply fold the cooked and drained pasta into the Boursin sauce and enjoy.

While Boursin is lovely on its own, it also blends well with other cheeses to make an oldschool cheese ball. Try mixing a box of Boursin with a 2 cups of shredded white cheddar, 4 tablespoons of softened butter, 1⁄2 cup

grated Parmesan and whatever herbs you have handy. Roll that into a ball or log shape, wrap in plastic and refrigerate it for at least an hour. When you’re ready to serve, roll the cheese ball in chopped nuts or minced herbs to coat.

And don’t forget the Boursin when a sandwich craving kicks in. With its herby flavor and smooth texture, a smear of Boursin on toasted bread transforms a simple roast beef sandwich into an event. It also works well in vegetarian sandwiches as a robust and flavorful addition to avocado, sliced tomato and greens.

IStockphoto Boursin is a French brand of Gournay cheese. It’s a staple of cheese boards, but it’s also great in scrambled eggs and pasta.

Paul Stephen / Staff Boursin cheese, smoked salmon and cucumber slices combine for a light and keto-friendly snack.