Boursin and Bruschetta Dip

Boursin garlic and herb: this is the one to use. The Garlic and Fine Herbs flavour is the classic, but the Shallot and Chive version is lovely too. A generic herbed cream cheese will work in a pinch, but you will need to add a clove of grated garlic and a pinch of salt yourself.

Tomatoes: ripe Roma or vine tomatoes are best because they are firm and not too watery. If you only have cherry tomatoes, quarter them. Scoop out the seedy middle of larger tomatoes so the topping does not turn into a puddle.

Fresh basil: use fresh, not dried, and tear or thinly slice it. Add it at the end so it stays green and does not go dark and slimy from the heat.

Good olive oil and balsamic: this is where a decent bottle actually shows. A splash of balsamic vinegar or a few drops of thick balsamic glaze gives the tomatoes that bright, slightly sweet edge.

Bread for scooping: a sliced baguette toasted with a little oil holds up best. Sturdy crackers or toasted pita work too.

Salt the chopped tomatoes, then let them sit in a colander for 10 minutes and tip off the liquid before they go on the cheese. Wet tomatoes make a watery dip, and this is the fix.

Warm the Boursin gently. About 10 to 12 minutes at 180C (350F) is plenty. You want it soft and scoopable, not a melted, oily mess.

Add the basil and the balsamic at the very end, off the heat, so the basil stays fresh and the vinegar keeps its brightness.

Toast the bread while the cheese warms so everything lands hot at the same time.

Serve it the moment it comes out. This dip is at its best warm, and it firms up as it cools.

Keep leftovers covered in the fridge for up to 3 days, though the topping softens the bread mix over time so it is best fresh.

I would not freeze this one. The cream cheese splits and the tomatoes go mushy on thawing.

To bring it back, warm just the cheese base in a low oven or microwave in short bursts, then add a little fresh tomato on top to liven it up again.

Make it baked and bubbly: top the warmed Boursin with a little shredded mozzarella and broil for a minute so it goes golden before adding the tomatoes.

Add some heat with a pinch of chilli flakes or a little finely chopped fresh chilli in the tomato mix.

Go Mediterranean with chopped olives, a spoon of capers, and a crumble of feta over the top.

Swap in roasted cherry tomatoes instead of fresh for a deeper, sweeter, jammy topping.