No, I know. I can tell you it is every bit as delicious as it sounds. I mean… Whipped Boursin, juicy marinated tomatoes, fresh basil, and plenty of crusty bread. Need I say more?

There are a handful of recipes I know I’ll be making on repeat every summer, and this is one of them. Creamy whipped Boursin is topped with juicy marinated tomatoes, fresh basil, and a drizzle of the flavorful marinade that soaks into every bite. Finished with plenty of crusty bread for scooping, it’s simple, fresh, and exactly the kind of appetizer that lets great ingredients do the talking.

This is the dish you bring to the neighborhood BBQ. It’s what you set out with drinks while dinner finishes on the grill. It’s the appetizer that quietly steals the show because everyone keeps going back for “one more bite.” Best of all, you can marinate the tomatoes ahead of time, making it a low-effort recipe that still feels thoughtful and a little special.

If your garden is overflowing with summer tomatoes—or the farmers market was simply too tempting—this is one of my favorite ways to put them to good use. Every scoop is creamy, bright, herby, and bursting with peak summer flavor. Just don’t forget an extra loaf of sourdough… you’ll need it.

Ingredients

For the whipped Boursin:

1 (5.2 oz) round of Boursin ( I like garlic & herb)
4 oz cream cheese, softened
2 tbsp heavy cream (could also sub half & half or milk)
1 tsp lemon zest, finely grated

For the marinated tomatoes:

1/2 cup cherry tomatoes, quartered
2 tbsp extra virgin olive oil
1 garlic clove, finely grated
1 tsp champagne vinegar (or red wine vinegar)
pinch of kosher salt
freshly cracked black pepper

For serving:

freshly torn basil
balsamic glaze
flaky salt
toasted baguette slices, crostini or crackers

Method

In a bowl, combine the cherry tomatoes, olive oil, grated garlic, champagne vinegar, kosher salt, and several cracks of black pepper. Toss to coat and let marinate for 10-15 minutes while you prep the whipped Boursin.
Add the Boursin, cream cheese, heavy cream, lemon zest, and a few cracks of black pepper to a food processor. Blend until smooth and fluffy.
Spread the whipped Boursin onto a serving platter or shallow bowl, creating swoops with the back of a spoon. Spoon the marinated tomatoes and all of their juices + olive oil over the top. Finish with torn basil, a generous drizzle of balsamic glaze, flaky salt, and a few more cracks of black pepper.
Serve with toasted baguette slices, crostini, or your favorite crackers!!

Enjoy!

Cortney

Cortney LaCorte

Cortney LaCorte is the creator of CheeseGal, a food and entertaining blog born in her Nashville kitchen that celebrates cheese, charcuterie and joyful gatherings