When I was in college I studied for a semester in Nice, France. I lived right on the Promenade Des Anglais and thought I was a pretty big deal. Never mind the fact that I lived in a one bedroom (sometimes roach infested) apartment with three other girls. It was the high life. We thought we were so cool. We would use our minimal French skills to ask the nice man at the grocery store which wine would be best with our baguette, and then buy the stuff in the plastic bottle anyway.
One of my favorite fancy French food items to buy at the local store was this amazing garlic and herb cheese. It was great on everything! I sure was going to miss that when I went back to the Midwest. Imagine my surprise when I saw the very same cheese at the grocery store in my hometown of about 7,000 people. So… maybe Boursin cheese was not as special as I thought. Even though Boursin lost its exotic appeal, I still love it. I especially love the fact that they have a light version that tastes just as good as the stuff I enjoyed on the rocky beach in Nice. Garlic and herb Boursin cheese gives great flavor to this appetizer along with bacon, pineapple,curry, and Monterey Jack Cheese. Nestle all of that yumminess in puff pastry and you have one tasty appetizer.
The Perfect Pairing for this appetizer is the beautiful music of Madeleine Peyroux. She is one of my favorite artists to play at a dinner party. She has an old-fashioned voice that reminds me of Billie Holiday. Like my beloved Boursin, she is of French descent and sings a few songs in French. I would highly recommend her albums Half the Perfect World and Careless Love.
Bacon, Pineapple and Boursin Puff Pastry Bites
Adapted by Lindsay at Perfecting the Pairing from Kayotic Kitchen
· 1 package of puff pastry (2 sheets), thawed
· 6 slices of center cut bacon
· 2 eggs
· 1 container of Garlic and Herb Boursin (5.2 oz)
· 1 small can of pineapple tidbits, drained and roughly chopped
· ½ tsp curry powder
· Dash of cayenne pepper
· Salt and pepper
· 1 ½ cups grated Monterey Jack cheese
Preheat your oven to 400 degrees F.
Allow the puff pastry to thaw per package instructions. Cook the bacon in a skillet until crispy, drain on a paper towel. Once completely drained, crumble into small pieces.
In a medium bowl, lightly whisk the eggs. Add the Boursin cheese to the eggs, whisk to combine. Add the chopped pineapple, crumbled bacon, curry, and salt and pepper. Stir to combine.
Lay out the first puff pastry sheet and cut into 12 squares. Arrange the squares in a 12 capacity muffin tin, making sure to keep the ends up in a cup shape. Repeat with the second sheet in another muffin tin. Evenly distribute the egg mixture among the puff pastry cups. Top each cup with a sprinkle of Monterey Jack cheese.
Bake in the oven for about 20 minutes, until the pastry is golden brown and the cheese is melted.