Watermelon with Fried Boursin Cube Salad

boursin watermelon cheese salad overhead
boursin watermelon cheese salad overhead
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Give your guests a sophisticated yet sweet and cheesy salad option with this tasty checkerboard salad. Breaded and fried Boursin Gournay Cheese Cubes alongside ripe watermelon and paired with a savory sauce create a melody of deliciousness.

Created by Chef Olivier DeSaintmartin, Caribou Cafe


Portions: 4
Serving Size: 1 Salad
Day Part: Lunch, Dinner
For Salad:
3.2 Ounces Boursin® Professional Frozen Gournay Cheese Cubes, Garlic & Fine Herbs
2 Eggs, Beaten
1 Cup Bread Crumbs
4 Slices Watermelon, Diced 4 x 4 x 1
2 Tbsp. Extra-Virgin Olive Oil
3 Basil Leaves, Cut In Chiffonade
Black Pepper, To Taste
2 Tbsp. Basil Pesto
1 Tbsp. Mayonnaise
1 Cup Canola Oil


Equipment: Stovetop, Freezer
For Salad:
  1. Toss the Boursin cubes in the egg mixture, then in the bread crumbs until completely covered. Shake off excess crumbs. Place them on a parchment-lined tray and freeze.
  2. In a bowl, combine the diced watermelon, olive oil, basil and a pinch of pepper.
  3. In a small bowl, whisk together the pesto and mayonnaise. Scrape it into a squeeze bottle with a tip.
  4. For each serving: Heat the canola oil in a saucepan and fry 8 of the Boursin cubes until golden brown. Drain on paper towels.
  5. On a plate, make a checkerboard pattern of 2 Boursin cubes and 2 watermelon chunks per row, using 8 of each item. Squeeze little dots of pesto mayo around the border.


Prepare the cheese cubes, watermelon and sauce in large batches and fry cheese cubes to order to ensure they’re hot and delicious.

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