Easy Bruschetta Dip

September 13, 2025 By

I recently had this tasty starter at a friend’s home (thanks Lorelei) and added it to my repertoire as it’s delicious and simple to make.

It’s truly the easiest little appetizer you can make yet, it garnered so many kudos at a recent outdoor pool party at my home. It can be prepared in advance and served when guests arrive and would be great for sports watching.

You simply spoon Garlic and Fine Herbs Boursin cheese in a serving dish, I use an 8” pie plate or a rectangular platter then fix an easy chopped tomato “salsa” that’s a great way to use up garden tomatoes and basil. Little olive oil and balsamic glaze drizzle and you’re all set.

The recipe can easily be doubled for a larger crowd.

Ingredients:

1 5.3 Oz Garlic and Fine Herbs Boursin cheese, allowed to come to room temperature for 30 minutes 

3 medium ripe tomatoes, small diced

1 garlic clove, finely chopped

2 Tbsp. finely diced shallots or onion

2 dashes of hot sauce, I used Cholula

3 Tbsp finely chopped fresh basil

1/2 tsp. each salt and pepper 

Directions:

  1. Using the back of a spoon, spread the Boursin on the bottom and sides of a dish.
  2. In a medium bowl, combine all the remaining ingredients and allow the flavors to meld, at least 30 minutes or overnight. If making I advance, you may need to drain a bit of the liquid that will come out of the tomatoes.
  3. Top the cheese layer with the bruschetta and serve within a couple of hours.

Serve with grilled bread or pita chips.

Makes 4-6 servings.

Filed Under: American, Appetizers, Cheese, Snacks, Starters, Vegetables, Vegetarian Tagged With: , , , ,
29 March 2025 Buffalo Cauliflower and Chicken Bake

Buffalo Cauliflower and Chicken Bake

March 29, 2025 By

I’ve been making a conscious effort to lower the amount of carbs I intake and always looking for, or coming up with, recipes that I can easily reheat for weeknight dinners.

After the Big Game, I decided to try to make a simple-to-prepare cauliflower bake using the flavors of Buffalo wings. Since I only had a small head of cauliflower, I added some leftover roast chicken, but this could be made with just cauliflower for a meatless option.

After making this recipe on Sundays, I portion the mixture into four small meals for the week that I eat with celery and carrot sticks to keep things low carb. The mixture would be super served with crackers or tortilla chips also.

Ingredients:

  • 2 cups cooked chicken, diced or shredded
  • 1 medium head of cauliflower, cut into florets and blanched/steamed for 5 minutes
  • ½ cup blue cheese dressing (could use ranch dressing also)
  • 1 cup Buffalo sauce (I use Frank’s)
  • 1 cup each shredded Cheddar and Mozzarella cheese
  • ½ tsp. each salt and pepper
  • 3 green onions, chopped

Directions:

  1. Preheat oven to 400 degrees and coat a 9” x 13” baking dish with cooking spray.
  2. In a large bowl, gently combine the chicken, cauliflower, blue cheese dressing, Buffalo sauce, ½ cup each Cheddar and Mozzarella cheese and salt and pepper.
  3. Add the mixture to the baking dish and sprinkle with the rest of the two cheeses.
  4. Bake for 20 minutes, until the cheese is melted.
  5. Sprinkle with chopped green onions and serve!

Yields about 5 cups.

Filed Under: American, Appetizers, Cheese, Chicken, Starters, Vegetables Tagged With: , , ,