Charcuterie Dip
This Boursin cheese and fig jam dip is what I like to call charcuterie dip. It combines savory creamy cheese, sweet jam and salty cured meat and crunchy nuts. How I build my crisps or crackers from a charcuterie board is how I built this dip. It is such a tasty dip combining sweet and savoury flavors and textures in the best possible way. Did I mention it is also the easiest dip or appetizer to put together! It can also be made the night before and stored in the refrigerator until ready to serve, plus it travels well too if you are heading to a party.
Charcuterie Dip Ingredients
- SPREADABLE CHEESE: My go to favourite is Boursin garlic and fie herbs cheese. You can use any flavour you prefer but that is my favorite with this dip. Of course you could swap it out with goat cheese - plain or flavoured. Make sure they are room temperature so they are easier to spread.
- JAM: The perfect pairing for me with the Boursin cheese is fig jam. Feel free to use homemade or store-bought. Some of the fig jams out there come in different flavor combinations like orange fig or fig and vanilla. I prefer to use plain fig jam my favourite being specifically Dalmatia Fig Spread.
- CURED MEAT: I layer my crackers with cheese, jam and then usually a piece of Genoa salami or a close second for me is a slice of prosciutto but I prefer the salami. I don’t cook it I just chop the salami into tiny pieces. Others love to pan fry prosciutto then crumble it over or they like to do the same but with bacon. That works too but my OG combo uses Genoa salami. I used the thin deli slices of Genoa salami but if you have a whole salami you can chop it up into small cubes too. Either works.
- NUTS: Ok this is not part of the original combo but this is a dip after all and I think a little crunch from some candied pecans is just the perfect addition. Use store-bought or homemade candied pecans. If you prefer to use plain nuts not candied - that is fine too. Lightly toasted pecans, pistachios, walnut, almonds or pumpkin seeds are great options.
- HERBS: Although the Boursin is herbed - I always like to add some fresh herbs for extra flavor and garnish. I prefer to use fresh thyme or rosemary for the combination in this dip.
Extra Add Ins
Of course there are many other items I can think of that you could include on a charcuterie board that I have not added to this dip so you can definitely get creative. Here are two that I know some people love to add to this charcuterie dip:
- OLIVES: If you would like to add some minced olives to the dip you definitely can. They would add some salty briny flavor. Chopped minced green olives or Kalamata olives are great.
- HONEY: I think there is enough sweetness from the fig jam in this dip but if you would like to drizzle on some honey or hot honey over top the dip just before serving - you are welcome too.
How To Make Charcuterie Dip
- Spread room temperature Boursin evenly into a medium size shallow bowl or serving plate
- Spread thin even layer of fig jam over top the cheese
- Sprinkle over the chopped salami
- Sprinkle over the chopped candied pecans
- Garnish with fresh thyme
- Serve & Enjoy
What Do I Serve Charcuterie Dip With?
Serve this dip with a sturdy cracker or crisp. I would also suggest that you use a more plain or similar flavor profile cracker so the flavors don’t compete too much. My personal favourite and what I always include on my charcuterie board are seeded Raincoast crisps that are sturdy and crunchy - either store-bought or homemade like my Rosemary cranberry crackers. My other favorite are pita chips - they are sturdy and so easy to use as a mini scoop for this dip. You can use a cracker to scoop up the dip for a more shareable experience or you can also use a spreader knife just in case. You can also make baguette bites or crunchy crostini - or simply spread this over sliced baguette.
Charcuterie Dip Make Ahead & Storage
- MAKE AHEAD: You can make this dip a few hours before serving or even the night before and store in the fridge well wrapped with plastic wrap. Remove from the refrigerator 30 minutes before serving.
- STORAGE: Leftovers can be stored wrap tight with plastic wrap in the fridge and last a few days.
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Recipe
Ingredients
- 2 blocks (5.3 ounces/150 grams each) Boursin Cheese, Garlic & Fine Herbs flavor
- ½ cup fig jam
- ¼ – ⅓ cup finely chopped Genoa salami
- ¼ – ⅓ cup, toasted or candied pecans, chopped
- 1 teaspoon chopped thyme or rosemary for garnish
Directions
- Spread two blocks of Boursin cheese in the bottom of a medium size shallow serving dish.
- Top with a thin layer of fig jam, followed by the chopped salami, candied pecans and garnish with the fresh thyme.
- Serve immediately with crackers and enjoy.
Recipe Notes
- You can make this dip a few hours before serving or even the night before and store in the fridge well wrapped with plastic wrap. Remove from the refrigerator 20-30 minutes before serving to soften the cheese and make it easier to dip into.
- Adjust the measurements and ingredients based on the size of your serving dish or your taste. For example you might want more cheese so add a third block of Boursin etc… This recipe can be totally customized to your taste.
