These Boursin Stuffed Pickles are not only easy to make, they are only 4 ingredients, low carb (Keto) and gluten-free! If you are looking for Boursin cheese appetizers, this stuffed dill pickle is perfect!
Preheat the oven to 400 degrees F. 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 scoop too much out- it should look like this,.
Use paper towels to thoroughly dry inside the pickle.
Finely chop 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.
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.