I will never forget the night I had Boursin cheese for the first time. A friend had brought it to a get-together. I was smitten. If I could stuff Boursin cheese into everything and anything, I would. But unfortunately, that's not realistic. However, stuffing it into these Prosciutto wrapped Boursin Stuffed Pickles is completely realistic, especially because they are a great low-carb appetizer with only 4 ingredients, keto and gluten-free!
Stuffed Dill Pickles are popular any time of the year when you want a low-carb snack. Pickle appetizers also make a great finger food for parties, especially a Super Bowl Party or a New Year's Eve party. I love to serve these with a selection of appetizers like my Weight Watchers Cowboy Caviar Dip, Healthy Big Mac Bites, and Buffalo Chicken Stuffed Mini Peppers.
Jump to:
That night, my obsession with Boursin cheese was so obvious that my friend sent me home with the remainder of it, claiming, "It was better me, than her." And afterward, when I told her that I couldn't stop eating it, "I'm sorry" was all she said. At the time, I didn't understand why she would apologize.
Looking for more healthy game day appetizers? Check out this roundup of Healthy Game Day Snacks!
There aren't as many pickle appetizers available as there should be, so I am doing my part by adding this one to the world's pickle menu.
And although I have always loved pickles, my love affair with Boursin cheese has been the most passionate of all my food love affairs. So my beloved Boursin seemed like the perfect stuffing for these guys. So, if you love stuffed pickles, you'll love this recipe!
🥘 Ingredient Notes
This stuffed pickles recipe is a quick and easy appetizer because you only need a few ingredients to make them:
- Whole pickles.Dill pickles are the best option for making stuffed pickles thanks to their firm texture and bold flavor, which pairs perfectly with a variety of fillings. Large, whole dill pickles work especially well because they're easier to hollow out and can hold the stuffing more securely. Their crisp texture helps them stay intact without turning soggy, while the classic tangy dill flavor enhances the taste of the Boursin cheese stuffing. Plus, their size allows for more filling and makes them less likely to break apart during preparation.
- Boursin cheese. Boursin Cheese is a type of soft, spreadable cheese known as Gournay cheese, which is similar to cream cheese but tends to be crumblier. There are a few flavors of Boursin, but the Garlic & Fine Herbs works best with this recipe. I don't recommend using the light version. I tried it and it doesn't taste as good (in my opinion).
- Prosciutto. Prosciutto has a rich, salty flavor and delicate texture, which elevates this dish and pairs perfectly with the tanginess of the pickles and creaminess of the Boursin cheese.
- Jalapenos. I use tamed Jalapenos. They aren't as strong/spicy as regular jalapenos, so they can be enjoyed by more people. You can buy these in a jar (Mezzatta brand is my preference).
*See recipe card for full list of ingredients and quantities
📖Variations & Substitutions
- Cheese - You can use different flavors of Boursin cheese (I use garlic and herb). I don't recommend using cheddar cheese or another type of cheese.
- Prosciutto - you could substitute bacon strips or ham slices
🔪Step-by-Step: How to Make Boursin Stuffed Pickles
Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with parchment paper.
Cut pickles in half, lengthwise.
Use a small spoon to scoop out the center of each pickle half, creating a long well.
Don't hollow pickle too much- it should look like this.
Use paper towel to thoroughly dry the inside of the cored pickle.
Finely chop jalapenos.
Mix Boursin cheese and jalapenos together in a small bowl.
Place pickles on parchment-covered sheet pan. Then fill each pickle slice (in the center of the pickle) with about 2 teaspoons of Boursin cheese mixed with tamed jalapenos, dividing evenly between all pickles. * You could use a piping bag with a 1M tip, if you want this to look nicer.
Smooth out into an even layer.
Wrap 1 strip of prosciutto around each pickle half.
Secure it by tucking it under the pickle half and repeat, dividing prosciutto evenly between all pickles.
Bake until the prosciutto is crisp and the cheese is melted- about 15 minutes. Serve warm.
Expert Recipe Tips
- Use firm, whole dill pickles: Pickles with a firm texture hold their shape better during stuffing and baking. Avoid soft or overly briny varieties, which may become mushy.
- Dry the pickle centers thoroughly: After hollowing them out, use paper towels to remove excess moisture from the inside of each pickle. This helps the cheese stick better and prevents sogginess.
- Don't over-hollow the pickles: Scoop just enough to make a shallow well. If you remove too much, the pickles may collapse or leak when baked.
- Use a piping bag for a neater finish: For cleaner, more attractive results-especially if serving at a party-pipe the Boursin filling into the pickle halves using a piping bag fitted with a 1M frosting tip, star, or round tip.
- Secure the prosciutto well: Wrap the prosciutto snugly and tuck the ends under each pickle to prevent unraveling during baking. If needed, use toothpicks to secure them.
- Watch the bake time closely: Bake just until the prosciutto is crisp and the cheese starts to melt-usually around 15 minutes. Overbaking can dry out the cheese or make the pickles too soft.
- Serve immediately for best texture: These are best enjoyed warm, when the cheese is soft and the prosciutto is crispy. If serving later, reheat in the oven for a few minutes to restore texture.
🌡️Storage
Store this pickle appetizer recipe in the fridge in an airtight container for up to 3 days. These ingredients do not stand up well to freezing.
REHEATING INSTRUCTIONS:
Oven (Recommended):
Preheat your oven to 350°F (175°C). Place the stuffed pickles on a parchment-lined baking sheet and heat for 5-7 minutes, or until the cheese is warmed through and the prosciutto is crisp again. This method helps preserve the texture without making the pickles soggy.
Air Fryer:
Reheat at 350°F (175°C) for 3-5 minutes. Keep an eye on them to prevent the cheese from over-melting or the prosciutto from drying out.
Microwave (Not ideal):
You can use a microwave, but it may result in soggier pickles and rubbery prosciutto. If you go this route, microwave in 15-20 second intervals until just heated through, and place a paper towel underneath to absorb moisture.
👪 Serving Size
This easy recipe makes 12 servings. However, you can half, double, or triple the recipe by clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust.
🔢WW POINTS
This recipe is 2 ww points per stuffed pickle. You can bring down the points by using light Boursin, but it's not as tasty as the full-fat.
Once I tried Boursin cheese, I seriously couldn't get enough, and I started buying it EVERY FRIDAY NIGHT. My infatuation actually turned into a bit of an obsession. I finally understood why my friend had apologized for sending me home with it.
But let's be real - you don't even have to do anything to Boursin cheese and it's still amazing! However, if you are looking for Boursin cheese recipes that are low carb, keto, and or gluten-free, you're gonna love this one!!! The tangy flavors in these stuffed pickles are divine!
❔ Recipe FAQs
Yes, you can prep them a few hours in advance. Assemble and refrigerate them (unbaked), then pop them in the oven just before serving. This ensures the prosciutto stays crisp and the cheese melts perfectly.
Technically, yes-they'll still taste great, but baking enhances the flavor by warming the cheese and crisping the prosciutto. If you're serving them cold, make sure everything is well chilled before serving.
If tamed jalapeños aren't available, you can use regular pickled jalapeños and reduce the amount, depending on your heat preference. You could also use chopped banana peppers for a milder option.
Yes, thinly sliced deli ham or cooked bacon strips can be used as a substitute. Just note that bacon should be cooked first, as it won't crisp properly if wrapped raw.
These days, I don't eat as much Boursin cheese as I did at the beginning, and although I'm still madly in love with the stuff, I guess the infatuation just settled into a kind of deeper, less obsessive fondness.
This is the cheese that I want in my life for the long run; I'm interested in a long-term relationship. And therefore, I need to indulge in moderation.
If you also love Boursin cheese as well as pickles, and you're looking for recipes with pickles or Boursin cheese appetizers, then give this Boursin stuffed pickle a try for your next party!
🍽More WW friendly and Low-Carb Appetizers!
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📋 Boursin Stuffed Pickles Recipe
Equipment
Ingredients
- 6 whole dill pickles halved lengthwise
- 150 g Boursin cheese *I use garlic & fine herbs flavour
- 12 pieces prosciutto (f lean (gluten-free) about 125 g package)
- 2 tablespoon tamed jalapenos finely chopped
Instructions
- Preheat the oven to 400 degrees F/204 degrees C. Line a baking sheet with parchment paper. Cut pickles in half, lengthwise.
- Use a small spoon to scoop out the center of each pickle half, creating a long well.6 whole dill pickles
- Don't scoop too much out.
- Use paper towels to thoroughly dry inside the pickle.
- Finely chop jalapenos.2 tablespoon tamed jalapenos
- Mix Boursin cheese and jalapenos together.
- Spoon mixture (about 2 teaspoons of Boursin cheese mixed with tamed jalapenos) into middle of pickles, dividing evenly between all pickles. * You could use a piping bag with a 1M tip, if you want this to look nicer.
- Smooth out into an even layer.
- Wrap 1 strip of prosciutto around pickle halves.12 pieces prosciutto
- Secure it by tucking it under the pickle half and repeat, dividing prosciutto evenly between all pickles.
- Lay the prosciutto wrapped pickles on the prepared baking sheet.
- Bake until the prosciutto is crisp and the cheese is melted- about 15 minutes. Serve warm on a serving tray.
Notes
Preheat your oven to 350°F (175°C). Place the stuffed pickles on a parchment-lined baking sheet and heat for 5–7 minutes, or until the cheese is warmed through and the prosciutto is crisp again. This method helps preserve the texture without making the pickles soggy. Air Fryer:
Reheat at 350°F (175°C) for 3–5 minutes. Keep an eye on them to prevent the cheese from over-melting or the prosciutto from drying out. Microwave (Not ideal):
You can use a microwave, but it may result in soggier pickles and rubbery prosciutto. If you go this route, microwave in 15–20 second intervals until just heated through, and place a paper towel underneath to absorb moisture.
Caitlin
Hi! This is the second recipe of yours I've tried to Pin in the last 5 minutes and I think your Pin buttons are broken. Just dropping in to let you know! 🙂
The pickles look divine, btw.
Terri Gilson
Hi Caitlin,
Thanks so much for letting me know! I'm not sure what's going on - I can't seem to pin either - I'm going to look into it!
Terri
Terri Gilson
Hi Caitlin,
I checked into it and there was an update with Pinterest's chrome extension. I switched mine off and was able to pin. They are looking into fixing it, but this appears to be the issue.
Thanks!
Terri
Melanie @ Bon Appét'Eat
I'm actually quite particular about pickles (I like the small ones) BUT I would love to try this, you got me really curious! I'm such a Boursin lover also, and bacon! So creative Terri!
Leanne @ Crumb Top Baking
This is such a creative recipe Terri! And you're right, there aren't enough pickle appetizer recipes out there! This one is the perfect contribution. And boursin is a delicious treat in our house!
Sabrina
Yummm! Crunchy, salty, cheesy and delicious. I love a good pickle appetizer too 🙂 such a bonus that these are healthy and easy too, thanks!
Colleen
Terri, I thank you for your contribution to the world's pickle menu. Wow these look amazing! I can't wait to try them and will be doing so as soon as we have a gathering to host or attend. Awesome recipe.
Terri Gilson
HaHa! Thanks, Colleen. I hope the world's pickle menu will only continue to grow...enjoy!