“Boursin” cheese spread
Written by Kate Petersen on August 17, 2008 – 11:00 am -This was posted on an email list I belong to. No attribution, or I would link back to the original.
I’ve never bought Boursin cheese, but the ingredients to this one looked tasty and I had them all. Yesterday I put it together, put it in the fridge overnight, and just taste-tested. YUM!
Homemade “Boursin” cheese
Yield: 1 Pound
2 pk (8 ounces) cream cheese, room temperature
4 oz (1 stick) butter, room temperature
1 tsp Dried oregano
1/4 tsp Dried dill*
1/4 tsp Dried basil
1/4 tsp Dried thyme
1/4 tsp Marjoram
1/4 tsp Fresh ground black pepper
2 Cloves garlic, peeled and lightly crushedCombine all ingredients in a food processor until smooth. Refrigerate at least four hours before serving.
*I upped the dill to 1 teaspoon. I like dill and the guy who posted the recipe does not.
Posted in Recipes |
3 Comments
You must be logged in to post a comment.
Oh, that does look good - and the recipe is timely. I have a ton of thick, strained yogurt that I was going to doctor with cracked pepper and garlic. I usually put fresh thyme in it, too, but alas, my thyme patch is 40 miles away.
I’m going to put half aside and try this with it, sans the butter.
I think the butter was just to improve spreadability. I only used half as much as called for (forgot to note that in the recipe) and next time can leave it out altogether.
That does sound good. Instead of butter you could add some olive oil for spreadability.