Boursin on a Budget
Nov. 13, 2011 12:53 pm
Updated: Nov. 28, 2011 6:16 am
Per the request of another AR member, I am letting you in on my Boursin secret. I am a new subscribing member and have not figured out how to post a recipe yet, but I can blog so I will do that for now. Any tips on posting a recipe will be appreciated.
Boursin is a french herbed cheese that you usually find in the high end foods/cheese section by the deli and going for a hefty price for a small 1/2 cup., You can make this in your kitchen in the food processor for a fraction of the cost. I think originally
(better than 16 yrs. ago) I found this recipe in Southern Living and have been using it as is as a cracker spread for appetizers, stuffed into chicken breasts which then get breaded, quick fried and baked off pr added to sundried tomatoes and and some goat
cheese and basil and made into a layered pate for crackers or toasted bread rounds. You can freeze leftovers if you have any, I never do. Refrigerate after making and allow to soften before serving with crackers, etc.
Here is how to make it: Blend all the ingredients below in your food processor. If you don't have one you can use a mini-food chopper in batches, if you really don't have anything else, use your own elbow grease and a wooden spoon. Just get it all mixed
1 clove garlic minced/chopped fine
2 (8oz) packages softened cream cheese
1 cup butter or margarine (I use real butter) softened
1 tsp. dried oregano
1/4 tsp. dried basil
1/4 tsp. dried dillweed
1/4 tsp. marjoram
1/4 tsp. dried thyme
1/4 tsp. pepper
Makes 3 cups.