Cheese O’ Clock: boursin with sun-dried tomato bruschetta


I’m starting a new segment on Fridays called cheese o’ clock. What is cheese o’clock you ask? or rather when?  Cheese o’clock is that time of day between lunch and dinner, that 6-8 hour stretch one goes between meals. Depending on the day of the week, it can range between 4 and 7pm and it is vital to those of us who get extra sassy when hungry.

Cheese o’ clock #1:

A mound of Boursin herbed cheese, chilled
2-3 tbsp minced sun-dried tomatoes (if not already soaked in oil, add a tsp of olive oil)
Best with bruschetta toasts, Melba snacks, or bagel chips

P.S. I bought these sun-dried tomatoes and put them in the food processor for 10 seconds.  They were too tough (textural-y speaking) to chop efficiently so if you can find them pre-minced or if you own a food processor, you are golden. Otherwise, it’s like dicing oil-slicked prunes.


One response to “Cheese O’ Clock: boursin with sun-dried tomato bruschetta

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