Boursin Cheese Salmon Tartines

The arrival of spring doesn't just bring the anticipated appearance of a colorful and green landscape, but it seems to call for the return of the weekend brunch. One preferably enjoyed outdoors on the decks or patios that have gone mostly unused during the winter months. Not that we need a reason, but Easter, Passover, Mother's Day, Father's Day, or countless graduation gatherings only seem to further entice us to host a weekend brunch for friends and/or family. 

One of the benefits of brunch is that it generally takes very little time or effort to pull off. The only difference between creating a good brunch and a great brunch has everything to do with presentation. And it's as simple as artfully arranging platters of fruits and (homemade or bakery bought) pastries, whipping up a pan of soft scrambled eggs, brewing some coffee, and replacing bagels, cream cheese, and lox with these show stopping Boursin Cheese Salmon Tartines. With or without mimosas and/or Bloody Marys, there may not be an easier way to create an unforgettable meal. 

Beautiful, delicious food always calls for the use of real plates, real glassware, and real silverware. It's one of those 'if you know you know' unwritten rules of casual entertaining. 

The only advance preparation required for these Boursin Cheese Salmon Tartines is making the pickled red onions the night before. However, if you too have recently discovered the delicious versatility of pickled red onions, you will probably already have a jar of them in your refrigerator! Now that pickled red onions are a new staple around here, I also almost always have cream cheese and capers in the refrigerator. Which means the only things I need to buy when making these tartines is a fresh baguette, the Garlic & Herb Boursin Cheese, Nova or Smoked Salmon, and some fresh dill. Depending on the freshness dates on the packages of both the boursin cheese and salmon, I generally like to buy several of each as they both can be used for so many other things.

You can get anywhere from 18-22 slightly generous 1/4" slices from the baguette when it's cut on the diagonal. I prefer buying the artisan versus whole wheat baguettes. Partly for flavor and presentation, but mostly because of personal preference.

Brush both sides of the baguette slices with olive oil and lightly sprinkle them with flaky sea salt before putting them on a large rimmed baking sheet in a preheated 400 degree (F) oven for 9-11 minutes. It doesn't take long for them to become golden and perfectly crisp. Note: If you do not have a heavy bottomed baking sheet, then put two baking sheets together. Thin baking sheets could give way to a burnt bottom.

Assembling the Boursin Cheese Salmon Tartines is incredibly easy. After slathering on some of the whipped boursin cheese and cream cheese mixture on the toasted bread, you simply place a generous piece of salmon on top before finishing it with some pickled onions, chopped fresh dill and capers. Cut up some lemon wedges, arrange the tartines on a platter, and walla there you have it! Easy peasy.

The herbed creamed cheeses, the luscious salmon, the tart, sweet pickled red onions, the lemony tang of the capers, and the sweetness of the dill on top of the slices of the toasted baguette combine to make the most gorgeous, mouthwatering bites of deliciousness. These are so fantastically good it's highly unlikely you will have any leftovers.

So, if by chance, you were looking for a reason to host a brunch, these Boursin Cheese Salmon Tartines are more than reason enough. You can serve them assembled or a-la-carte, but in all honesty, the tartines have the biggest WOW factor when served already put together. 

These Boursin Cheese Salmon Tartines are almost guaranteed to make your friends and family feel special and walk away so impressed they will be talking about your brunch for days, maybe weeks. So what is not to love about the visually stunning presentation of a dish made with simple ingredients and having incredible flavors? Let me know if you come up with any reasons.

Recipe

Boursin Cheese Salmon Tartines

Makes 18-20 tartines, Serves 6-8

Ingredients

1 fresh baguette, cut into generous 1/4" slices on the diagonal (you should get anywhere from 18-22 slices)

Extra-virgin oil

Flaky sea salt

4 ounces cream cheese, softened 

5.2 ounce (150g) package of Garlic and Herb Boursin Cheese

8 ounces (227g) Nova Salmon, cut into slices

2 Tablespoons capers

About a 1/2 cup Pickled Onions

Freshly chopped dill

Lemon Wedges from 1-2 lemons

Directions

1. Preheat the oven to 400 degrees (F). 

2. Lightly brush both sides of the sliced baguette with extra-virgin olive oil. Lightly sprinkle with flaky sea salt. Place on a large, heavy bottomed rimmed baking sheet. Bake for 9-11 minutes or until lightly golden. Remove from the baking sheet and let come to room temperature.

3. In a medium sized bowl, beat the cream cheese and boursin cheese until creamy. Set aside.

4. For the assembly, spread a generous tablespoon (or slightly more) on each piece of toasted bread. Then place a generous piece of the sliced salmon on top of the cheese layer. Top with some pickled onions, capers, and chopped dill. 

5. Serve immediately on a large platter with a side of lemon wedges. 

Whipped Goat Cheese & Roasted Mini Sweet Pepper Tartines

When it comes to baking, cooking, and entertaining, I have lived rather comfortably in the 'making semi-complicated, slightly ambitious and easy, almost effortless recipe' worlds for awhile now. Sometimes I stay at one end of the continuum for awhile before either slowly or suddenly shifting to the other. Lately though, it seems I have been spending a surprising (for me) amount of time making simpler, easier recipes. And, for the foreseeable future (at least for the next few weeks) it looks like I will have comfortably settled in to this low-effort, high reward space. Which has got me thinking that this might the best kind of cooking, baking, entertaining niche to be in. But yes, there is a catch (isn't there always?). My concept of an uncomplicated, straightforward, no sweat recipe might not be the same as everyone's else. So rather than go on endlessly on what those concepts mean to me, I think sharing examples of my idea of 'easy' recipes would work better. The Pickled Red Onions-Version 2, the Boursin Cheese Beef Wellington Bites, the Mississippi Pot Roast, and now these insanely delicious Whipped Goat Cheese & Roasted Mini Sweet Pepper Tartines all fall into what I would consider almost effortless, destined to impress, having a high wow factor recipes. Hopefully we are on the same wavelength!

As the days get longer and the temperatures get warmer, I much prefer a meal of noshing on little bites rather than sitting down to a full blown meal. Already I am anticipating these Whipped Goat Cheese & Roasted Mini Sweet Pepper Tartines will be making highly regular appearances around here in the weeks ahead. They might even find their way on to the short list of 'house appetizers'!

For those of you who regularly follow me, you know this isn't the first recipe featuring either grilled or roasted mini or regular sized sweet peppers. There are recipes for Roasted Mini Sweet Peppers, Burrata, and Italian Meats Crostini, Roasted Red Pepper and Goat Cheese Crostini, Roasted Pepper Salad, Goat Cheese and Grilled Bread, Sheet Pan Bratwurst, Sweet Peppers, and Onions, and Grilled Baby Sweet Peppers with White Balsamic Vinaigrette and Burrata. Guess you might say I am quite smitten with sweet peppers.

When it comes to mini-sweet peppers, I prefer to roast them rather than grill them as I love how their texture and flavor changes when cooked at a relatively high temperature. Generously drizzled with extra-virgin olive oil, and lightly sprinkled with flaky sea salt, the mini sweet peppers get a nice char on them, become lusciously sweeter, and incredibly tender after 40-50 minutes in a preheated 400 degree (F) oven. And other than the stem, the entire sweet pepper is edible. 

Goat cheese and grilled/roasted red peppers are a match made in heaven. The tanginess of the goat cheese and the sweetness of the peppers is a craveworthy flavor combination. But instead of serving the roasted peppers with some crumbled goat cheese, the whipped goat cheese spread takes this appetizer to a completely new level. Made with only four ingredients (goat cheese, cream cheese, extra-virgin olive oil, and flaky sea salt), it whips up to a swoonworthy level of creaminess in a matter of minutes.  The best part is that can be made early in the day (or the day ahead). You just need to take it out about 45-60 minutes prior to serving to give it some time to return to an easily spreadable consistency.

Cutting a baguette into generous 1/4" thick slices on the diagonal (versus cutting it into rounds) not only creates a better surface to spread the whipped goat cheese and lay on a roasted mini sweet pepper, it becomes worthy of being called a tartine. Some of you might be wondering 'what exactly is a tartine?'. The simple answer is that it's a French word for an open-faced sandwich. Normally served for breakfast or lunch, it can also be a scrumptious, indulgent appetizer. Cutting the baguette on a long diagonal, brushing both sides with some extra-virgin olive oil, and roasting in a preheated 400 degree (F) oven for 9-11 minutes (or until golden) is how the perfect 'surface' for these Whipped Goat Cheese & Roasted Mini Sweet Pepper Tartines is created.

I would be remiss if I didn't divulge to you that there is an addictive, irresistible quality to these tartines. Unless you have great self-control, it is impossible to eat just one. And more than likely if served at a gathering of four to six people they will all disappear. Is there anything more satisfying to a hostess than having an empty platter at the end of the evening? (I think not!). 

Because the Whipped Goat Cheese & Roasted Mini Sweet Pepper Tartines make for an impressive presentation and even more satisfying eating experience, you might get asked if they were hard to make. I will leave it up to you whether or not to reveal how easy they were to make.

Recipe

Whipped Goat Cheese & Roasted Mini Sweet Pepper Tartines

Serves at least 6 as a hearty appetizer

Ingredients

1 pound (454g) mini sweet peppers (red or multi-color)

1/2 cup extra-virgin olive oil

Flaky Sea Salt

8 ounces (227g) goat cheese, slightly softened

4 ounces (113g) cream cheese, slightly softened

2 Tablespoons extra-virgin olive oil

1/4 teaspoon Flaky Sea Salt

1 fresh baguette, cut on the diagonal into generous 1/4" slices 

Optional: Non-toxic or edible flowers, if using

Directions

1. Preheat the oven to 400 degrees (F). Have a large rimmed, heavy bottomed sheet pan ready.

2. Lay the mini-red sweet peppers flat in a rimmed cast iron pan (large enough to hold the peppers). Pour over the olive oil and lightly sprinkle with sea salt. Roast for 40-50 minutes or until the peppers are slightly charred and have softened. When done, remove from the oven. Set aside.

3. Lightly brush both sides of the sliced baguette (tartines) with olive oil. Lightly sprinkle with flaky sea salt. 

4. On the large, rimmed, heavy bottomed sheet pan, bake the tartines for 9-11 minutes or until lightly golden. Remove from the oven and set aside.

5. In a small food processor, whip the goat cheese, cream cheese, and sea salt until smooth. Add in the olive oil and process until smooth and creamy. Transfer mixture to a serving bowl. Optional: Drizzle a small amount of extra-virgin olive oil over the top.

6. On a large platter, place the bowl of whipped goat cheese in the center. Arrange the roasted mini-peppers along one side of the bowl and the toasted tartines on the other side of the bowl. 

7. Place a few flowers, if using, on the platter.

8. Serve immediately with your favorite beverages.

Notes: (1) For a gathering for 7-10, use 1 1/2 pounds (681g) mini-sweet peppers and 3/4 cup of extra-virgin olive. Baking temperature and time will not change. (2) One large baguette will give you enough tartines and there will be enough whipped goat cheese if you increase the amount of peppers roasted. (3) You can make the whipped goat cheese early in the day or the day before. Just remove from the refrigerator at least 45 minutes before serving so it can return to a spreadable consistency. 

Horseshoe Bend at Sunrise, Paige, Arizona (March 2022)

Orange Yogurt Cake with Coconut Cream Cheese Icing

As much as I love cookies, I secretly harbor an even greater fondness for cake. While I have a weakness for decadent layered cakes (especially chocolate ones) slathered in icing, my sweet tooth is easily satisfied with simple, one bowl cakes. The kinds you can make on a whim. Ones so versatile they are equally impressive as a snacking, afternoon tea, Sunday brunch/dinner, or holiday cake. Which explains in part why I am currently smitten with this luscious, moist Orange Yogurt Cake with Coconut Cream Cheese Icing. But the best part of this cake is that it hits all the right notes: simple, easy to make, pretty, delicious, flavorful, and, highly adaptable.

Adding to this cake's already long list of virtues is that it is a relatively inexpensive cake to make. However, it delivers like it came from a high end bakery in both flavor and appearance. 

The inspiration for this Orange Yogurt Cake with Coconut Cream Cheese Icing came from a recipe in Julia Turshen's "Simply Julia: 110 Easy Recipes for Healthy Comfort Food" cookbook. While the changes made to the ingredients were minimal, there was a significant alteration made to the cake's appearance. Instead of making the cake in a loaf pan and serving it with some additional yogurt and orange slices, this cake was baked in a nine inch round cake pan and topped with a coconut cream cheese icing. Changes that took the cake from being simple to a little bit fancy.

The ingredients for this Orange Yogurt Cake are a little surprising (in a good way) as they are relatively inexpensive and easily accessible. Yet more reasons to put this cake in the 'winner' category. There are two secret ingredients: full fat plain Greek yogurt and extra-virgin olive oil. Both of which contribute to the cake's moistness and texture. And instead of using only all-purpose flour, this cake is made with both all-purpose and whole wheat flours. The whole wheat flour not only brings a little more nutritional value to the cake it plays a significant role in its' density. Equal parts all-purpose and whole-wheat flours create a cake with a perfect texture. 

For the most optimal results, I highly recommend you weigh your ingredients. But if you don't have a scale, it's important to measure using the right tools. Liquids should be measured in liquid measuring cups. Solids should be measured in measuring cups intended for use with dry ingredients. Because liquid and dry measuring cups do not hold the same volume, you risk having inconsistent results each time you make a recipe when you use liquid measures for dry ingredients and dry ingredients in liquid measure. Even worse, you are likely have a less than desirable outcome causing you wonder why your cake didn't look or taste anything like the one you saw or ate. 

When the dense crumb, moist, citrusy flavored cake is combined with the mouthwatering cream cheese icing this dreamy cake it seems to take on a kind of Creamsicle-like eating experience. The combination of flavors and textures in the cake and icing are nothing short of heavenly. 

For those of you who love coconut, this cake is pure bliss. But for those of you who aren't coconut fans, this Orange Yogurt Cake is just as delicious lathered with a simple cream cheese icing.

There is something rather appealing about a round versus a square cake. The cake batter just happens to fit perfectly in a nine-inch cake pan. 

Baked in a preheated 350 degree (F) oven, the baking time ranges somewhere between 25 and 35 minutes (my baking time was 30 minutes). You can test for doneness by either pressing lightly on the cake (it will be firm but bounce back) or a toothpick tests clean when inserted in the center of the cake.

If you were looking for a scrumptious, swoonworthy cake to serve for Easter Dinner or Mother's Day Brunch, look no further because you have now found it! Although you hardly need a reason to make a cake destined to wow both your taste buds and eyes. Because this is one of those cakes you should make simply to satisfy a sweet tooth or to bring a little bit of sunshine into the lives of your family/friends.

Recipe

Orange Yogurt Cake with Coconut Cream Cheese Icing

Makes one 9" cake - serves 8-10

Ingredients

Cake

2 large eggs, room temperature

1 cup (227) full fat Plain Greek Yogurt

1/2 cup (120ml) extra-virgin olive oil

Finely grated zest from one large navel orange

Juice from one large navel orange (2.5 ounces)

1 Tablespoon vanilla

2/3 cup (133g) granulated sugar

2 teaspoons baking powder

1/2 teaspoon Kosher salt

1 cup (130g) all-purpose flour

1 cup (130g) whole wheat flour

Icing

8 ounces (226g) cream cheese, room temperature

1/2 cup (113g) unsalted butter, room temperature

2 cups (240g) confectionary sugar, sifted

2 teaspoons vanilla

1/4 teaspoon Kosher salt

1 cup (95g) flaky sweetened coconut flakes

Directions

Cake

1. Preheat oven to 350 degrees (F). Spray a 9" cake pan with canola oil and line with a piece of parchment paper. Set aside.

2. In a large bowl, whisk together the two eggs until well blended.

3. Add in yogurt, olive oil, vanilla, sugar, salt, orange zest, orange juice and vanilla. Whisk until combined.

4. Stir together the all-purpose flour, whole wheat flour, and baking powder in a medium bowl together before adding it in to the orange, yogurt mixture. 

5. Gently whisk the flour mixture just until it's blended in (no streaks remain). Be careful to not overmix.

6. Pour into the prepared pan. Smooth the top with an offset spatula.

7. Place the cake pan on a large baking sheet and insert into the oven. Bake for 25-35 minutes or until the cake is done. Remove from oven and place the cake pan on a cooling rack. Let cake rest for at least 10 minutes before transferring to a platter. Let the cake come to room temperature before icing.

Icing

1. In a medium sized bowl, beat the cream cheese until smooth using a hand held mixer.

2. Add in the butter and beat until the mixture is smooth and creamy.

3. Mix in the vanilla and Kosher salt.

4. With the mixer on low, add in the sifted confectionary sugar. Beat until the mixture is smooth.

5. Spread the cream cheese icing on the top of the cake. Note: If not topping with the coconut, use a spoon or an offset spatula to swirl a design into the icing.

6. Sprinkle the coconut over the top.

7. Cut and serve. 

8. Store any leftover cake covered and chilled in the refrigerator.

Notes: (1) Slight adaptations made to Julia Turshen's Orange Yogurt Cake recipe from her cookbook "Simply Julia: 110 Easy Recipes for Healthy Comfort Food".

Pickled Red Onions - Version 2

On more than one occasion I have used this space to share my trials and tribulations of being a food blogger, runner, amateur photographer, etc. Why I intentionally spend time in an uncomfortable place to experience self-doubt and discomfort with the hope of experiencing growth might be indicative of my bipolar glutton for punishment and no risk/no reward personalities. Or, in other words, I find jumping into the learning curve equally exhausting and exhilarating. Sometimes I can be persuaded to jump in, while other times I need to at least think I am ready (although who really is ready to ever to choose temporary discomfort?). This past week I took the plunge into the world of Reels. All I can say it's akin to jumping into the deep end of a pool without wearing a life preserver or knowing how to swim. While it's only been a few short days of entering into this 'discomfort zone', already I can hardly wait for the feelings of angst and uncertainty to be replaced with some sense of accomplishment. Let's hope that is sooner rather than later! I am anticipating (actually hoping) that someday I will look back at my early Reels and realize all of my discomfort wasn't all for naught. Sort of the same 'yikes' feeling I get when I look back at some of my early blog posts. Like the one for Pickled Red Onions I posted eight years ago. 

Anyone who was drawn to that early post did so because they were either on the hunt for a Pickled Red Onions recipe or they were one of my loyal friends supporting my endeavor. While it's still a really good recipe, the photos themselves were not ones actually inspiring anyone to make Pickled Red Onions. But back then, I didn't know what I didn't know (now). Sometimes looking back in that proverbial rearview mirror can serve to reaffirm the time and energy spent being uncomfortable was well worth it. 

Now I know I am taking a bit of a leap here, but I really do hope both the photos and the super easy Pickled Red Onions - Version 2 recipe posted here will inspire you to make a batch of these incredibly versatile, tender-crunchy, tangy-sweet flavored, pretty in pink pickled red onions. They are game changers on burgers, fish tacos, carnitas, deviled eggs, pork sandwiches, charcuterie boards, a Ploughman's lunch platter, avocado toast, hot dogs, and salads to name a few. And, if you happen to be someone who enjoys eating pickles out of a jar, well you might just find yourself happy to nosh on a jar of pickled red onions. 

When it comes to choosing a vinegar when making pickled onions, half of the decision is made based on use (will you be refrigerating or canning) and the other half on flavor. If you looking to can pickled onions, you need to use a vinegar having at least a 5% acidity. Which is why many choose to use either white vinegar or apple cider vinegar when making pickled vegetables. But, if you are looking for a vinegar that not only enhances the gorgeous pink hue created when mixed with thinly sliced red onions, but has even more flavor than a white, red wine, or apple cider vinegar, then you definitely want use a seasoned rice vinegar. With an acid level ranging from 4.2% to 4.3%, you won't be able to 'can' your pickled red onions, but you can keep them refrigerated for up to three weeks. If they last that long.

Flaky sea salt, granulated sugar, sliced garlic cloves, and black peppercorns all get mixed together with the seasoned rice wine vinegar to create the pickling brine. The flaky sea salt not only gives the pickling brine flavor, it dissolves better in vinegar than Kosher salt. The granulated sugar adds some sweetness by balancing out the acidity and tanginess of the vinegar. Sliced garlic cloves, black peppercorns, and even a few sprigs of thyme add flavor and a bit of complexity to the pickled red onions. When all of these ingredients are mixed in with the red onions, magic happens.

When cutting the red onions, think thin. Not see-through thin, but closer to about an 1/8" in thickness thin. You want them to be able to quickly absorb the pickling mixture, yet still have a bit of a crunch factor while they marinate. Cutting red onions goes quickly using a mandolin, but a good sharp knife works just as well. 

In this recipe, there is no need to rinse or blanch the thinly sliced onions in warm or even hot water before mixing them into the pickling mixture as you will be refrigerating them, not canning them. Note: This way of making pickled red onions might be a slight departure from most other pickling recipes. 

For the most optimal flavor, allow these incredibly easy to make irresistible pickled red onions to chill in the refrigerator for at least four hours or overnight before you take your first bite. If there was ever a condiment that could single-handedly, significantly elevate the droolworthy flavor and texture of anything it was put on, without a doubt it would be Pickled Red Onions. Especially, these Pickled Red Onions.

If, by some remote chance pickled red onions have been outside of your condiment comfort zone or if you just have never had them before, I promise, that in one bite you will be wondering why and how you had lived without them. Yes, they are that extraordinary! Last, but not least, I genuinely hope I have inspired you to make these Pickled Red Onions (Version 2) this time around.

Recipe

Pickled Red Onions - Version 2

Ingredients

Two large red onions (about 1 1/4 pounds), thinly sliced (about 1/8" thickness)

1 1/2 cups (12 ounces/355 ml) seasoned rice wine vinegar (see notes)

4 teaspoons flaky sea salt

3 Tablespoons (48g) granulated sugar

1 teaspoon black peppercorns

2 large garlic cloves, cut into quarters

Optional: sprigs of fresh thyme

Directions

1. In a medium sized bowl, whisk together the seasoned rice vinegar, flaky sea salt, granulated sugar, and black peppercorns. 

2. Add in the sliced red onions and toss until the onions are well coated. Let sit for 3-5 minutes.

3. Add in the garlic cloves, then carefully pour the red onion mixture into a 32 ounce glass jar. Note: It's easier to transfer the mixture when you use thongs to place the sliced onions in the jar and then pour the brining liquid over the onions.

4. Top with a couple of sprigs of fresh thyme, if using.

5. Put the lid on the glass jar and place in the refrigerator for at least 4 hours or overnight before using them for the first time. The Pickled Red Onions will be good kept covered and chilled in the refrigerator for several weeks, if they last that long.

Notes: (1) I used a 12 ounce bottle of Marakan Seasoned Rice Vinegar in this recipe. (2) Mix and store Pickled Red Onions in glass bowls and glass jars. Do not use a metal bowl or metal storage container as the acidity of vinegar mixture will react with the metal. (3) I used 1 litre/33 ounce size wide mouth Weck jar. You can find them on Amazon, at Williams-Sonoma, at World Market or any good quality kitchenware store.

Zion National Park, Springdale, Utah  (March 2022)

Boursin Cheese Beef Wellington Bites

Last December a very good friend asked me if I would make some cookies and an appetizer for a large gathering she was having. There was just one catch. She asked me to make an appetizer I had never made before. At the time my first angst filled, plummeting self-confidence thought was 'omg, what if I muck it up and ruin her event'. This was immediately followed by another slightly more positive thought 'she has more faith and confidence in me than I have in myself''. All the while as my lips were saying 'yes', my head couldn't help but wonder 'what am getting myself into?'. The cookies would be a no-brainer, but the miniature Beef Wellington Balls (pieces of beef tenderloin and tiny spoonfuls of Boursin cheese wrapped and rolled in puff pastry), well they out to be one of those appetizers on the labor and time intensive side.  Even after making and delivering them, I irrationally worried they wouldn't turn out when she baked them in her oven. And yet, in spite of vowing to myself to never make those little balls again (even for very, very good friends), the savory gods stepped in and made certain the appetizers were devoured at the party. So as it turned out, not only did I worry for naught, I was inspired to create a much easier, maybe even more impressively elegant appetizer made with beef tenderloin, Boursin Cheese, fresh thyme, and puff pastry. Had I fallen victim to self-doubt and fear of failure, these scrumptious, gorgeous Boursin Cheese Beef Wellington Bites may have never been created. The moral of this story: Do what scares you because the fear of regret is always greater than the fear of failure.

Normally when you think of Beef Wellington you think of beef tenderloin and sautéed mushrooms wrapped in puff pastry. However, this version of Beef Wellington pairs beef tenderloin with a garlic and herb Boursin Cheese and some fresh thyme semi-encased in an egg washed square of buttery puff pastry. The combination of savory flavors is ethereal. They are nothing short of pure bliss. 

In all seriousness, these sinfully delicious Boursin Cheese Beef Wellington Bites are destined to guarantee you earning the highly coveted culinary designation of either 'hostess with the mostess' or 'host with the most'. A platter of these beauties served with a fabulous bottle of wine will definitely make for an epic gathering.

When you make anything with five or less ingredients, the quality of the ingredients really matters. So splurge on a good piece of beef tenderloin and buy some high quality puff pastry. While I have used Pepperidge Farm Puff Pastry before (and with good results), Dufour Puff Pastry yields great results. I generally prefer to buy Boursin Cheese at Trader Joe's as it's almost half the price you pay for it at most grocery stores. 

The thawed sheet of puff pastry is rolled out very slightly on a lightly floured surface before it's cut into 16 three inch squares (you will actually get 15 squares but have enough to piece together the 16th one). After spraying a mini-muffin pan with canola or avocado oil, the pastry squares are placed into the wells of the pan and just lightly pricked with a fork. Next goes in a teaspoonful of the Boursin Cheese, followed by a pinch of fresh thyme leaves. After placing a piece of the beef tenderloin on top, brush the egg wash on the edges of the puff pastry, then season the beef with some Kosher salt and black pepper. Place the muffin pan in the refrigerator for at least 30 minutes before placing it in a preheated 400 degree (F) oven. Note: The Boursin Cheese Beef Wellington Bites could be made earlier in the day, wrapped and chilled in the refrigerator until ready to bake.

Baking time ranges from 22-26 minutes or until the edges of the puff pastry have puffed up and are golden in color. 

Remove from the muffin tin, top with some additional fresh thyme, and arrange the Boursin Cheese Beef Wellington Bites on a platter. Serve with a small bowl of garlic aoili and bowl of cornichons. This is definitely one of those appetizers having a high 'wow' mouthwatering factor. They are pure perfection. Even better, they are neither labor nor time intensive to make.

I strongly encourage you to make these easy to make delectable, bite sized appetizers for your next gathering of really good friends. The kind of friends who believe in you even more than you believe in yourself, who inspire you to channel your inner domestic goddess, and who you just love to invite over. Open up a bottle of sparkling wine, a really good Pinot Noir, a great red blend, an impressive Cab, or mix up a batch of your favorite 'house' cocktails and you have the makings of a really great evening.

 

Recipe

Boursin Cheese Beef Wellington Bites

Makes 16 bites

Ingredients

14 ounces (396g) puff pastry, thawed (see notes)

5 ounces (150g) Boursin Cheese (Garlic and Herb), slightly softened

5-6 ounces (145-175g) beef tenderloin (filet mignon), cut into 3/4" pieces

Fresh thyme

Kosher salt and black pepper

1 large egg mixed with one teaspoon of water  to make an egg wash

Garlic Aoili (homemade or store-bought) - see notes

Optional for serving: cornichons

Directions

1. Generously spray a non-stick mini-muffin tin with canola or avocado oil. Set aside.

2. On a lightly floured surface, unfold the thawed (but chilled) puff pastry and roll out just to even the surface. Cut into 16 three inch squares. Note: If you are using a sheet of Dufour puff pastry, you will get 15 squares out of the sheet, but will have enough left over to piece together the sixteenth piece.

3. Place the squares into the wells of the prepared muffin pan. Use a fork to make one poke into the bottom of each piece of pastry.

4. Put a teaspoonful of the Boursin cheese into each one. If you have Boursin cheese left over, distribute evenly amongst them.

5. Sprinkle a few leaves of the fresh thyme on top of the Boursin Cheese.

6. Place a piece of the cubed beef tenderloin on top. Press down lightly. Season with Kosher salt and black pepper.

7. Brush the egg wash on the edges of the exposed puff pastry. Place the muffin tin in the refrigerator and chill for at least 30 minutes (or make early in the day, cover and chill until ready to bake).

8. Preheat oven to 400 degrees (F). Once the oven has preheated, put the muffin tin on a baking sheet and place in the oven. Bake for 24-27 minutes or until the pastry is puffed and golden.

9. Remove each bite with an offset spatula and place on a serving platter. Top each of the Boursin Cheese Beef Wellington Bites with a small sprig or a few leaves of fresh thyme. 

10. Serve with some garlic aoili and cornichons. 

11. Enjoy these bites immediately after they have been plated. They are great warm, but still really good when they come to room temperature.

Notes: (1) I used a package of Dufour Puff Pastry to make these bites. If you can't find it (I usually find it at Whole Foods), then use a package of the Pepperidge Farm Puff Pastry. (2) To make your own homemade aoili, mix together 1/2 cup of good quality mayonnaise with one clove of garlic finely minced. Chill at least one hour before serving to allow the flavors to blend. (3) In addition to buying the Garlic and Herb Boursin Cheese at Trader Joe's, I also buy cans of spray canola and avocado oil there as well.

Joshua Tree, Arizona, March 2022