Easter Brunch Menu
This is a sponsored conversation written by me on behalf of Boursin®. The opinions and text are my own.
Do you know what you’re doing for Easter this year? It’s just around the corner: March 27th. Mike and I anticipate this is our last Easter in our current home as it’s on the market now. We have a great set-up for entertaining and we’ve always enjoyed having friends and family over. For sure we’re going to share the holiday here with extended family one more time. I’m thinking we’ll start the day with a light brunch. I’m making ham and spinach puffs—delicious!
I love it when I find a good deal at the grocery store. While shopping for my brunch ingredients I found Boursin® brand cheese at Walmart last week—for a lot less (around $1.15-$1.70 less) than you find it at most specialty retailers. It’s a new item at Walmart and I found it in the cheese bunker by the deli. Have you ever tried Boursin cheese (very upscale!)? You should! It adds a lot of flavor to a dish.
I’m pulling out dishes with spring-like colors to set a pretty table for Easter. Sam likes to drink juice from “fancy” glasses (so do I!). Our menu is going to include the cheese, ham and spinach puffs, broccoli slaw salad, fresh fruit, cheese and crackers and, of course, an Easter brunch has to include deviled eggs.
The puffs are unique enough to add a special element to the menu, but the recipe is actually pretty straightforward. Purchased puff pastry crust makes it easy; just remember to prick the middle so it remains flat and the outside edges puff up. Boursin Garlic and Fine Herbs Cheese contributes a wonderful depth to the flavor. Here’s the recipe that I’m going to be serving my family:
- 2 T butter
- 2 T flour
- 1 cup milk
- 1 5.2 ounce package of Boursin Garlic and Fine Herbs Cheese (at room temperature)
- 2 cups diced ham
- ½ package of frozen spinach, thawed and drained
- 2 packages of puff pastry
- 1 egg
- 1 T water
- While preparing ingredients, set out pastry on counter to thaw.
- 1. In a medium sauce pan, melt butter and add 2 T flour. Stir until combined and allow to cook (stirring continuously) for 2-3 minutes.
- 2. Slowly add milk and whisk until thick.
- 3. Remove from heat and stir in Boursin cheese.
- 4. Add diced ham and spinach and stir until combined.
- 5. Roll out thawed puff pastry (should still be cool to the touch, not room temperature) and using a 4 inch round cookie cutter, cut out circles. (You can also just cut the pastry into four squares-less waste that way.)
- 6. Poke 4 holes in the middle of the pastry with a fork to keep from rising. (You want the edges to rise, not the middle.)
- 7. Put a tablespoon of ham and spinach mixture in the middle of each pastry round. Brush edges with egg wash (1 egg and 1 T water).
- 8. Bake at 400 degrees for 15-20 minutes.
- 6 hard-boiled eggs
- ½ container Boursin Monterey Jack and Spicy Pepper Cheese Dip (at room temperature)
- 2 T plain yogurt
- Split the hard-boiled eggs in half, scooping out yolks into a bowl.
- Add half a container of cheese dip and 2 T of yogurt to the yolks and mash with a fork until combined.
- Put egg mixture into a piping bag and cut off the end. Pipe filling into each egg shell.
For a chance to win a $50. Walmart Gift Card, go to Walmart, buy Boursin Cheese and share a favorite party trick on Instagram. Tag both @SpaceshipsLB and the #BoursinParty hashtag. We’ll award the Walmart Gift Card by April 3. Somebunny will be happy—why not you?!
This is a sponsored conversation written by me on behalf of Boursin. The opinions and text are all mine.
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