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Boursin Cheese Stuffed Bread

Boursin Cheese Stuffed Bread

Party food/baking
Course Appetizer, Brunch
Cuisine American
Keyword Appetizer, brunch, bread, party food
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Author Sandra | Sandra's Easy Cooking


  • 2 "BAKE YOURSELF" Medium size French Bread as shown in the images
  • 2 packs 5.2 OZ/150g in each pack Boursin® GARLIC & FINE HERBS CHEESE
  • 1 tbsp. Unsalted Butter
  • 1 tsp. Dry Parsley
  • 1 tsp. Garlic Powder


  1. Leave the Boursin GARLIC & FINE HERBS CHEESE out on the countertop for about 15 minutes to soften a bit to room temperature.

  2. Preheat the oven to 400F (200C).

  3. If you are using large French bread, cut in the half, but for medium (about 12 inches) French Bread, cut a thick slice from one of the ends of the bread.
  4. Very gently take a spoon and start taking the middle of the bread out by going back and forth until most of the middle is out and you are left with the crust.
  5. Spoon the cheese in and push until you reach the very end. Fill until it's full. 1 cheese per medium size bread is enough, or two pieces of cheese for regular size French bread.
  6. Cut the bread into equal (thick) slices.
  7. Melt the unsalted butter, add a pinch of garlic powder and dry parsley, and brush on top of the bread.
  8. Sprinkle more dry parsley and garlic powder on top of the bread.
  9. Bake for 12-15 minutes, or until the bread looks light golden brown.
  10. Let it cool down for 5 minutes, and serve. It is best when the bread is still somewhat hot!

Recipe Notes

As I said, you can use 2 medium size bread (about a foot long) or 1 regular sized French bread. If you are using regular French bread, make sure to cut it in the half and do as I instructed in the directions.

Using a large spoon for soups, take the middle of the bread out. Look at the picture step by step instructions so you can understand easier, but it's really simple. I used multigrain bread and white bread. You can use any that you prefer.

The baguette that I've used is thicker much like a Cuban, and it's quite easy to pull the middle out, however, you got to be gentle as it's not completely cooked so the crust could be easily ripped. If you are going to stuff the bread with the dip, then you will need 1 box and a half for regular size French bread.