A super easy appetizer that makes a pile.
Chive & Cheese Cocktail Swirls are EASY 'at-the-ready' happy hour snacks I keep on hand for when I shake up a cold libation with family and friends. Pillows of pure deliciousness. This idea is not new. The variations for this have been kicking around for years, and that's okay. When something is this popular, you have to include it in your repertoire. The recipe makes 16 to 20 pieces, and they are a fantastically simple recipe that uses store-bought puff pastry. They are cheesy, full of oniony goodness, and served warm with drinks, a thoughtful happy hour nosh.
The first Boursin flavor, Garlic and Fine Herbs, was created in 1957 by François Boursin, a cheese maker from Normandy.
You will almost NEVER find me offering up excuses to use store-bought dough of any kind. In this case, I do because of the convenience, and moreover, the flavor. Buttery puff pastry is light and flakey. Heightened with a smear of bold Boursin cheese, fresh snipped chives, and sharp cheddar and Parmesan cheeses, these little swirlies are downright scrumptious. The promise I make to you? That they will not last long...
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Since I use store-bought puff pastry dough, these Swirls are easy to make and can be made in advance.
Boursin cheese is found in your grocers cheese case. From Gournay, France it's similar in consistency to cream cheese, soft and easily spreadable. The first flavor and still the most popular, is Garlic and Fine Herb. It is the flavor I specify for these Chive & Cheese Cocktail Swirls, as half the work in achieving flavor is already found within the Boursin. Remember, these are EASY at-the-ready snacks, so I keep it simple. The minor additions I add are for EXTRA cheesy and oniony goodness.
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Puff pastry comes frozen and requires thawing before it may be used. Remove a sheet before bed and leave it in the refrigerator to thaw overnight. I make my Chive & Cheese Cocktail Swirls in the morning and line them on a cookie sheet covered with plastic wrap in the chiller for baking later on in the day.
Instead of making my own pastry at home, I use a store-bought puff pastry sheet. If you are unfamiliar working with puff pastry, I am here to tell you it is easy. Like, REALLY EASY. You can find this in your grocer’s freezer. The puff pastry sheet needs to be thawed before using so, either place into the refrigerator and leave overnight or remove and thaw at room temperature for 40 to 50 minutes. Substituting your favorite spreadable cheese or other toppings makes this a truly flexible method.
Want a bigger or smaller serving size? Hover over the serving size and move the bar until you get the number of servings you want. Easy.
Did you know that it’s super easy to print out a version of a half recipe or even a double recipe on Not Entirely Average? Hover over the serving size (highlighted in blue, it says 24 on this recipe) and then slide the the white line to the left to make less or to the right to make more. This "calculator" allows you to play until you get the number of servings you want. Easy.
Ingredients for Chive & Cheese Cocktail Swirls
- 1 sheet puff pastry, thawed
- 1 large egg at room temperature
- 1 tablespoon cool water
- 1 package Garlic & Fine Herb Boursin cheese (5.2 oz pkg) softened
- 1 tablespoon minced fresh herbs such as parsley or sweet basil
- 1/3 cup minced chives or green onion, green parts only
- 1/4 cup coarsely grated Parmigiano-Reggiano cheese
- 1/4 cup coarsely grated sharp cheddar
- Heat oven to 400°. Beat the egg and water in a small bowl and set aside.
- Prepare a baking sheet with parchment paper and set aside.
- Lightly flour a clean work surface. Unfold the pastry sheet then lightly dust top with flour. Use a rolling pin to roll lightly so that the creases are flattened out. Do NOT make the square any larger when rolling.
- Brush square of pastry with egg wash. Evenly spread the Boursin cheese over the square field. Next, sprinkle the minced herbs and the chives over the Boursin. Be sure you are covering evenly, and are getting as close to the edges as possible. Next, follow with the Parmigiano-Reggiano and the cheddar cheeses.
- Starting at the side closest to you, roll pastry up like a jelly roll. Use your fingers to guide the fillings and keep them tucked into the roll as best possible.
- With the seam side down and using a serrated bread knife, carefully cut the roll in half. Cut each half in half. Then, cut each section into 2 or 3 1/2-inch slices. Place slices onto the parchment-lined baking sheet. Brush tops with the remaining egg wash.
- Bake 14 to 18 minutes or until light golden brown. Garnish with additional minced chives or green onions, and serve warm or at room temperature.
Please note that the nutrition information provided above is approximate and meant as a guideline only.