Do you know what you’re doing for Easter this year? It’s just around the corner. Note: This post was originally written by me on behalf of Boursin to provide Easter brunch menu ideas. All opinions about the amazing-ness of the deviled eggs are my own. 🙂
Since this is our first Easter in our new house, I’m pulling out dishes with spring-like colors to set a pretty table for Easter. Sam loves to drink juice from “fancy” glasses (so do I!).
I also 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— if you haven’t tried it yet, it adds a lot of flavor.
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.
I’ve also got a new roasted red pepper soup that I am going to be adding to the blog a little later. Stay tuned!
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.
Garlic and Herb Cheese, Ham and Spinach PuffsPrint Pin Rate
- 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.
- 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.
- Slowly add milk and whisk until thick.
- Remove from heat and stir in Boursin cheese.
- Add diced ham and spinach and stir until combined.
- 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.)
- 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.)
- 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).
- Bake at 400 degrees for 15-20 minutes.
These eggs have a satisfying twist: they’re spicy with Boursin Monterey Jack and Spicy Pepper Cheese Dip.
If you want to find additional recipe ideas, check out boursinpartytricks.com. And check the store finder to see if your Walmart carries Boursin cheeses.
SPICY DEVILED EGGSPrint Pin Rate
- 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.