These are one of our favorite appetizers, combining the wonderful flavors of asiago cheese, raspberry and Boursin cheese. Boursin is classified as a triple-cream cheese from France and is normally made with pasteurized cow's milk. It has a very smooth, creamy texture and mild, delicate base flavor, usually including garlic, herbs, black pepper, shallots and chives. Though you can buy Boursin at the store, I have found that making it from scratch is more economical and it tastes much fresher. The recipe below yields 4 dozen crisps and a whole lot of extra Boursin. Enjoy!
1. Depending on your preferred crispiness level, for crunchier crisps leave them in the oven a few minutes longer.
2. The boursin can be made several days ahead if stored in an airtight container in the refrigerator.
3. If you're using Boursin after it's been refrigerated, let it get to room temperature before trying to spread it.
4. Boursin can also be used in other applications such as spreading on other crackers or even on top of steaks. This recipe will leave you a lot of extra so be prepared to use it up!
5. Make sure the raspberries are not too wet or they will discolor the boursin.
6 oz Shredded Asiago Cheese
3 oz Fresh Raspberries
2 garlic cloves
6 oz butter, room temperature
10 oz cream cheese, room temperature
2 Tbs grated parmesan
1 tsp dried dill
1 tsp dried marjoram
1 tsp dried basil
1 tsp dried chives
1 tsp dried thyme
1 tsp dried parsley
1/2 tsp black pepper
1. Preheat oven to Convect Bake 375 degrees F.
2. Line a large baking sheet with parchment paper or other reusable nonstick bakeware liner.
3. Drop 1 level teaspoon of Asiago cheese into mounds a few inches apart on baking liner.
4. Convect bake Asiago rounds until their edges just begin to color; about 7 minutes.
5. Transfer crisps, still on bakeware liner to wire rack; cool 2 minutes.
6. Transfer to paper towels to absorb excess fat.
7. Repeat with remaining Asiago cheese.
8. Crush garlic and mix with butter, cream cheese and parmesan.
9. Add dill, marjoram, basil, chives, thyme, parsley and pepper and stir until combined.
10. Place small dollops of Boursin cheese on top of each Asiago circle.
11. Garnish with halved fresh raspberries.