Pin It The first time I bought a round of Boursin cheese, I wasn't sure what to do with it. It sat in my fridge for three days before I finally decided to roast it with tomatoes and pasta, more out of curiosity than anything else. That single experiment became the dish I make whenever I want to impress someone without actually spending hours in the kitchen. Something about watching that herb-studded wheel melt into the burst tomatoes feels almost magical, like you've discovered a secret that fancy restaurants charge extra for.
I made this for my neighbor last summer when she brought over homemade bread, and she literally scraped her plate clean and asked for the recipe before dessert. The way the roasted tomatoes caramelize while the cheese melts into this silky sauce somehow feels both casual and elegant, which is exactly the kind of cooking I want to do on a Wednesday night.
Ingredients
- Cherry tomatoes (600 g): Small ones burst faster and more evenly than large ones, creating a sauce that's concentrated and sweet without needing any added sugar.
- Boursin cheese (150 g): This is the whole recipe, honestly. The garlic and herb version is essential; don't substitute it with regular cream cheese or you'll miss the entire point.
- Pasta (350 g): Penne, fusilli, or any shape with ridges works best because it catches the sauce instead of just sliding around in it.
- Heavy cream (60 ml, optional): I use it when I'm feeling indulgent or when the tomatoes aren't releasing as much liquid as I'd hoped.
- Extra virgin olive oil (2 tbsp): The good stuff makes a real difference here since it's one of the few things you actually taste as itself.
- Garlic (3 cloves, minced): Fresh garlic adds bite that takes the richness in a savory direction instead of letting it get cloying.
- Red pepper flakes, salt, pepper, fresh basil: These aren't just garnish gestures; they balance the creamy cheese and add brightness at the end.
Instructions
- Heat your oven and prepare the tomatoes:
- Set your oven to 400°F (200°C). Toss your cherry tomatoes with olive oil, minced garlic, salt, pepper, and red pepper flakes in a large baking dish until everything's coated. The oil keeps them from sticking, and the seasoning starts building flavor before they even hit the heat.
- Nestle in the cheese:
- Place the whole Boursin round right in the center of the tomatoes like it's the star of the show. Give it a light drizzle of oil so it doesn't dry out on top.
- Roast until everything's golden:
- Slide the dish into the oven for 25 to 30 minutes. You're looking for the tomatoes to burst and caramelize at the edges, which is when you know the magic has happened. The cheese should be soft and melty, almost collapsing into itself.
- Cook your pasta at the same time:
- While the tomatoes roast, get a big pot of salted water boiling and cook your pasta until it's al dente. The starch in your pasta water will help tighten up the sauce later, so scoop out about half a cup before you drain.
- Meld everything together:
- Pull the baking dish out of the oven and stir the melted Boursin into the tomatoes with a spoon, breaking it up as it mixes into a creamy, chunky sauce. Add the heavy cream if you want extra richness. Then add your drained pasta and reserved pasta water, tossing until every strand gets coated.
- Taste, adjust, and finish:
- Taste it before you serve. Sometimes it needs a pinch more salt or a crack of pepper. Tear fresh basil over the top right before plating so it stays bright and fragrant.
Pin It There's a moment right when you pull this out of the oven where the cheese has pooled and the tomatoes are gleaming and you haven't even added the pasta yet—that's when you know you've chosen well. It's the kind of simple, honest cooking that reminds you why you love being in the kitchen.
Why This Works So Well
The roasting concentrates the tomato flavor and adds sweetness through caramelization, which then gets balanced by the salty, herby intensity of the Boursin. The cheese melts directly into the tomato juices instead of sitting on top as a separate layer, so every bite tastes complete. It's a case of the method being smarter than the ingredient list suggests.
Flavor Building Shortcuts
If you're worried the dish might taste flat, remember that the Boursin already contains garlic, herbs, and salt, so you don't need to go crazy with seasoning. What actually elevates it is the roasting process itself and finishing with fresh basil, which adds a brightness that makes people wonder what your secret ingredient is. Sometimes it's just about letting good ingredients do their job without overthinking it.
Ways to Stretch This Further
This is a flexible base that welcomes additions without falling apart. You can stir in sautéed spinach or roasted zucchini without changing the cooking time, and they add nutrition without competing for attention. If you want protein, grilled chicken or shrimp scattered on top makes it feel like a complete meal.
- Sautéed spinach adds earthiness and greens without any extra cooking time.
- A handful of fresh mozzarella stirred in at the end creates pockets of creaminess if you like that texture.
- Crusty bread is non-negotiable for soaking up the sauce left on the plate.
Pin It This dish proves that some of the best meals come from taking a risk on one ingredient and seeing where it leads. Make it once and it'll become part of your regular rotation.
Recipe Questions & Answers
- → How do I get the cherry tomatoes to roast perfectly?
Use ripe cherry tomatoes and toss them evenly with olive oil and seasoning before roasting at 400°F. Roast until they burst and start caramelizing, about 25–30 minutes.
- → Can I substitute the pasta type used?
Yes, penne or fusilli work best as they hold the sauce well, but any short pasta shape will do. Gluten-free pasta is also an option if needed.
- → What is the best way to melt the Boursin cheese evenly?
Place the whole cheese round in the center of the tomatoes before roasting, allowing it to soften and mix into the juices during cooking for a creamy sauce.
- → Is heavy cream necessary in the dish?
Heavy cream is optional and can be added after roasting for extra richness, but the melted Boursin cheese usually provides enough creaminess on its own.
- → What herbs complement this pasta well?
Fresh basil garnish adds a fragrant herb note that complements the garlic and fine herbs in the Boursin cheese beautifully.
- → Can I add proteins or other vegetables?
Sautéed spinach, roasted zucchini, grilled chicken, or shrimp can be added to increase protein and vegetable content without overpowering the creamy tomato base.