📋 Boursin Stuffed Pickles Recipe

Boursin stuffed pickles on a parchment lined baking sheet

5 from 4 votes

📋 Boursin Stuffed Pickles Recipe

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!

Course Appetizer, Snack, starter

Cuisine American

Keyword boursin cheese, dill pickle, prosciutto, stuffed pickles

Special Diet dairy-fee, keto, low-carb, weight watchers

Prep Time 10

Cook Time 15

Total Time 25

Servings stuffed pickles

Calories 59kcal

Author Terri Gilson

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

US Customary - Metric

Get Recipe Ingredients

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

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 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.

Nutrition