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Crispy Baked Boursin Bites Without Dredging

This is my take on the viral baked Boursin—without the fuss of dredging an entire wheel. Instead, spread store-bought or homemade Boursin into a ramekin, top with buttery Panko breadcrumbs, bake until golden, and finish with a generous drizzle of hot honey. It’s effortless, crowd-pleasing, and perfect for the holidays.

A green ramekin of baked boursin cheese with a gold knife on a wood board next to crusty bread, grapes, and crackers.

After a busy year, I wanted an easy holiday appetizer that lets me spend less time in the kitchen and more time with friends and family. This baked Boursin fits the bill: minimal prep, simple ingredients, and big flavor. No dredging, frying, or complicated steps—just a few minutes to assemble and under half an hour in the oven.

This recipe was inspired by my stuffed mushroom version, but it’s even quicker. You only need five ingredients (not counting salt and pepper) and about five minutes of hands-on prep. If you happen to have leftover Boursin, you can use it for dips or crostini later.

Homemade or store-bought Boursin

White and brown plates of cheese, chives, butter, and breadcrumbs next to a bottle of hot honey on a tan table.

Both store-bought and homemade Boursin work well here. If you plan to double the recipe, making your own Boursin can be more economical—one homemade batch often yields more than a single store-bought wheel.

Make this easy appetizer

A hand using a rubber spatula to spread cheese in a ramekin on a tan counter.
Spread the Boursin evenly in a ramekin or small baking dish.
A brown bowl of breadcrumbs and butter on a tan table.
Combine Panko with melted butter, salt, and pepper.
A green ramekin of cheese and bread crumbs on a tan table.
Press an even layer of breadcrumbs over the cheese.
A green ramekin of baked boursin on a tan counter.
Bake at 350°F (177°C) for 20–25 minutes until golden.
A green ramekin of baked boursin cheese with hot honey on a tan counter.
Finish with a drizzle of hot honey for sweet-heat contrast.
A green ramekin of baked boursin on a wood board of bread and grapes next to crackers, glasses of white wine, and brown bowls of chives and hot honey on a tan counter.
Garnish with chives and serve alongside bread or crackers.

This recipe is flexible—swap hot honey for regular honey, sprinkle chopped nuts on top, or use rosemary or thyme instead of chives. Customize it to your taste.

A green ramekin of baked boursin cheese with hot honey on a wood board of bread and grapes next to crackers, glasses of white wine, and brown bowls of honey and chives on a beige counter.

If you make this, please leave a rating and review — I read every comment and love hearing how the recipe turned out. Thanks for supporting Sunday Table!

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Easy Baked Boursin Cheese (No Dredging)

Yield: 6 servings
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
An easier take on baked Boursin: five ingredients and five minutes of prep for a warm, cheesy appetizer. Drizzle with hot honey and sprinkle chives for extra flavor—this one is always a hit.

Ingredients

  • 5.3 ounces homemade or store-bought Boursin (about 1 wheel / 150 g)
  • 1/4 cup Panko breadcrumbs (15 g)
  • 1 Tablespoon unsalted butter, melted (15 g)
  • Kosher salt and freshly cracked black pepper, to taste
  • Hot honey, for drizzling
  • Fresh chopped chives, for garnish
  • Crusty bread or crackers, for serving

Equipment

  • Ramekin or small baking dish

Instructions

  • Preheat the oven to 350°F (177°C). Grease a ramekin or small baking dish with neutral oil or cooking spray. Spread the Boursin into an even layer in the prepared dish.
  • In a small bowl, combine Panko breadcrumbs and melted butter. Season with salt and pepper to taste. Spread the breadcrumb mixture evenly over the cheese.
  • Bake for 20–25 minutes, until the cheese is hot and the breadcrumbs are golden brown. For extra color, broil on HIGH for 1–2 minutes—watch closely to avoid burning.
  • Remove from oven, drizzle with hot honey, and garnish with chopped chives. Serve immediately with crusty bread or crackers.

Notes

One batch of homemade Boursin can yield about 10 ounces (two wheels). You can halve that recipe, double this baked Boursin, or save the extra Boursin for another use.

If doubling, use a shallow baking dish so the breadcrumb topping has plenty of surface area to crisp up.

Toppings are flexible: swap hot honey for regular honey, add chopped nuts, or use rosemary or thyme instead of chives.

Cuisine: American
Course: Appetizer
Author: Sara Lynn Hunt Broka
Serving: 1 serving
, Calories: 141 kcal
, Carbohydrates: 6 g
, Protein: 2 g
, Fat: 12 g


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