Boursin Brussels Sprouts

Trim the ends off the Brussels sprouts and cut them in half.

Bring a pot of water to a rolling boil.

Blanch the Brussels sprouts in the boiling water for 2 minutes to make them slightly tender.

Using a slotted spoon, immediately transfer the blanched sprouts to an ice bath to stop the cooking process and set their color.

Preheat your oven to 400°F (200°C).

In a mixing bowl, combine the garlic and herb cheese spread with the olive oil.

Mash the cheese and oil together with a fork until it forms a creamy, spreadable mixture.

Spread the cheese mixture evenly across the bottom of a 9x13 inch casserole dish.

Arrange the blanched Brussels sprouts, cut-side up, over the cheese mixture, pressing them in slightly.

Bake for 20-25 minutes.

Remove the dish from the oven and sprinkle evenly with freshly grated Parmesan cheese.

Return the dish to the oven and broil for 5-10 minutes, or until the top is golden brown and bubbly.

Let cool for a few minutes before serving.