Boursin On A Budget - Somethin' Good Blog at - 256844

Somethin' Good

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 up good. 

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.

Nov. 13, 2011 1:05 pm
Ok so it is a little triky to do. Always takes me a minut to find it. The takes AR forever to review it and make public. Go to the myallreciepes, and on the right side there is a my links and in that there is submitted recipes, click on that and at the top is submit. Hope this helps ya
Nov. 13, 2011 1:47 pm
wow, sounds like a challenge, but here I go. If I am not out in 10 minutes, call the rescue squad. Seriously sounds like I made a good decision to just put it in my blog to provide it quickly to the requestor. Check it out if you like herbed cheese. Thanks for the help.
Nov. 13, 2011 1:49 pm
plain mean now covergirl! this sounds excellent! now when and IF i get a kitchen i'm making it! i just read your profile...nurses and teachers are the BEST people on the planet! that is one cutie-pie you have as an avatar! it sounds to me like you are southern too. please come to the next southern round-up, you will meet some great cooks, but truly awesome folks...we make a week of it so you can show up when you can and still join in. you are new will need to get a lot sleep before you come,because you are going to want to talk to all the great folks with such common interests and parrallels in amazing group of "strangers" that are not strangers.
Nov. 13, 2011 1:59 pm
Wow! Thanks. Little did you know but you sent me a double hit compliment. Used to be a school teacher before being a nurse. Did not go to nursing school until I was 43 years old. Worked out great, still grinding away at it part time to supplement my social security. Thanks for the invite. Don't travel much anymore. But you never know when I will just up and decide to do something, reference my itch to be a nurse, scratched at 43. As to the recipe, I am so sympathetic about your kitchen, told you so in previous blogs that I just moved out instead of renovate, so I am into the horror factor. I am not really a southern girl, born in CT grew up and remain in south Florida, which is NOT THE SOUTH IN ANY WAY SHAPE OR MANNER. It is OHio, New York, and Canada. In order to get to the South in Florida you have to go north to Tallahassee, Jacksonville, border towns to Georiga etc. Odd no? As to my little avatar, she is georgous, I say to her "Elizabeth you are so pretty" and she tosses her hair back and says" I know". She has a handsome brother too and I will rotate pics to show him off soon.
Nov. 13, 2011 2:30 pm
You had me at Boursin & budget. I'm a confirmed tightwad so I don't buy Boursin because it is too high for too little. Do you think the butter could be dropped from the recipe or something else subbed? Don't get me wrong, I use butter but for a long time now I've tried to go a lower saturated fat route when & if possible and this recipe sounds like I would eat way too much of it because it sounds really good.
Nov. 13, 2011 2:43 pm
I'm with Cat Hill - you had me at Boursin. Was introduced to it about 15 years ago and have been best friends ever since. Thanks for the recipe covergirl. I hope it makes the AR recipe list - but I'm not taking a chance and have made my own copy now!!!
Nov. 13, 2011 3:33 pm
I am flattered. As to butter sub, it does say "or margarine", but I have never used anything but butter. If you are talking about those watery imitations like Promise, please don't. I would rather see the butter recipe and spread it thinner on the cracker than change the whole balance. It certainly is not diet food and that is why I mostly only make it for the Holidays, to eat, and to give as gifts. If you do make a substitution, please let me know how it worked out.
Nov. 13, 2011 3:34 pm
Cover girl.. click on My allrecipes scroll down to my recipe and hit options... you'll see submit a recipe... I steal recipes all the time just by copy and pasteing off of blogs... mind if I steal this one... sounds yummy! If I didn't have a cream cheese pound cake in the oven at the moment I might have tried it tonight! Oh Well soon... Thanks for the recipe!
Nov. 13, 2011 6:38 pm
"1/4 tsp. dreid thyme" should be "1/4 tsp. dried thyme", "1 tsp. dried oregao" should be "1 tsp. dried oregano", "2 (8oz) packages softened cram cheese" should be "2 (8oz) packages softened cream cheese" you can correct this by selecting "edit" then delete this message. I use google's toolbar to check my spelling when typing in messages. I have never been a good speller, but it may help when sometimes making mistakes, I know it helps me.
Nov. 13, 2011 7:25 pm
King... I'm sure we all appreciate your correction of CG's spelling... It is a food blog not an essay paper! lol!
Nov. 13, 2011 7:44 pm
I know, just thought she would want to know, fix it, then have her delete my message about me letting her know.
Nov. 14, 2011 5:31 am
That will show me not to post when I am tired and distracted doing other things, thanks King Sparta and now I will feel free to help you with your grammar mistakes.
Nov. 14, 2011 6:00 am
Terry, you are more than welcome to use this recipe. I hope you enjoy it, and I am glad you could understand the ingredients despite my typos.
Nov. 14, 2011 6:26 am
>> "and now I will feel free to help you with your grammar mistakes." go ahead, I need all the help I can get.
Nov. 14, 2011 8:40 am
I did not mean any disrespect.
Nov. 14, 2011 9:47 am
Don't worry :) the only fats and oils I use are butter, EVOO, canola and peanut oil. I've recently discovered Greek yogurt 0% fat and was wondering if that would work. Those little tubs of Boursin have been known to disappear instantly here and at my age what goes on does not come off easily anymore lol. I will let you know if I alter your recipe and it works for me.
Nov. 14, 2011 10:57 am
King, I know you did'nt... I was just joshin' with ya! Feel free to peruse through a few of my blogs... I can definately use the help!!!! LOL! Be well King and have a great Holiday! And CG I already stole it before you gave permission! Thanks! Oh and CG I bought the ingredients for the cranberry sauce!
Nov. 14, 2011 11:12 am
I feel bad now. I always seem to put my foot in my mouth.
Nov. 14, 2011 11:23 am
You're good! We're just one big happy family here!!!!
Nov. 14, 2011 3:00 pm
All in good fun King, and if you put your foot in your mouth again, be sure to slather it with Boursin first so it at least tastes good.
Nov. 14, 2011 3:01 pm
CatHill, can't imagine how the sub. of oil/fat will work but it's worth a shot and let me know. By the way it is divine on a turkey pannini all melty and good too.
Nov. 14, 2011 5:10 pm
I just had to comment that your granddaghter is adorable!
Nov. 14, 2011 7:29 pm
THANKS for posting we love Boursin and now with your help my daughters will once again thing i am amazing (LOL)
Nov. 15, 2011 5:09 am
Thanks for the recipe and welcome to the AR buzz. If I've ever had Boursin, I can't remember. But I sure am going to add it to my recipe box and try it for the upcoming holidays! Sounds so yummy, and easy too.
Nov. 15, 2011 5:42 am
CatHill, been thinking about your desire to cut fat by substituting something for butter. Maybe instead of that you could try a low fat cream cheese. I never had, but that might work better than not using the butter.
Nov. 15, 2011 5:44 am
cisischwartz. Thanks so much,and yes she is just as adorable in person. She knows she is pretty but I have impressed upon her she also is very nice and kind. Now when you tell her she is pretty, she says "Yes I know, and I am also nice and kind." She has a very handsome brother, and I will be rotating pics.
Nov. 15, 2011 2:59 pm
Covergirl, I use lowfat cream cheese in any of my recipes calling for cream cheese. The low fat works very well and doesn't adversely affect my recipes cause I know what you mean. Believe me, I would rather have something seldom and served perfectly than frequently and watered down. Like homemade croissants made with fresh butter and...... :)(:
Nov. 15, 2011 4:04 pm
Boursin works great as a spread. I had to use the last of a tub on *something* so it landed on a wrap with some lunch meat...oh yummers--garlic and herb flavor. And now that I have Covergirl's make-at-home recipe and some Neufchatel in the fridge, oh baby :-)Thank you!
Nov. 16, 2011 8:21 am
Copied and saved. Thanks so much for sharing.
Nov. 16, 2011 9:35 am
Covergirl, I love boursin too, and I put together a version that I call herbed boursin cheese. I don't use butter in mine, but do use 3 pkg of cream cheese. I'll have to give yours a try. I submitted mine for publication last January, but it never was published, so I would think it never will be. If you want to take a look at mine, here's the link:
Nov. 16, 2011 12:28 pm
Success! It worked Covergirl! Tried the Greek yogurt in place of the butter and 1/3 fat cream cheese with your list of herbs and it came out perfectly for us. Yeah, the DH even liked it. Thanks a bunch for the recipe!
Nov. 16, 2011 12:39 pm
so glad you all like it and to know that it is adaptable to different ingredients and lower fat substitutes. I just posted my Ruby Cranberry Sauce recipe on my blog page, I referenced it in a prior blog before I could figure out how to submit a recipe. Take a look.
Nov. 18, 2011 12:49 am
Thanks for the recipe, and welcome to allrecipes!!
Nov. 18, 2011 11:49 am
After reading (most) of this, I wandered over to your recipe box and was happy to see the personal recipe (= I saved it and will try it next week! Yay! I am going to try non-fat cream cheese and use CatHill's suggest of Greek yogurt. (I read somewhere not to use nf cream cheese for cooking - I use the low fat for cooked recipes, and non-fat for recipes that are not cooked - works fine. [The nf gets . . . gritty-ish . . . when cooked in recipes . . . ])
Nov. 18, 2011 11:49 am
Just wondering - do you have a favorite cracker to spread this on?
Nov. 18, 2011 3:02 pm
Something substantial, I like the Carr's assorted crackers and the flatbread sesame type cracker. Melba toast would be good too. You choose. No ritz or chicken flavored or anything too gimmicky. Thanks for your post.
Nov. 19, 2011 9:05 am
I've been making this recipe for years. It's the best!
Nov. 19, 2011 12:18 pm
No - thank you for sharing! I'll let you know how my non-fat changes work (=
Nov. 19, 2011 12:44 pm
sw chef, how do you use it except to spread on crackers? I made herbed goat cheese dumplings for butternut squash soup last night. really good and so different. love to hear any new ideas. thanks for the post.
Nov. 19, 2011 1:09 pm
What a great idea and can hardly wait to try this. Been saved, and with the holidays upon us, it'll definitely be tried! LOVE Boursin. HATE the price! Thanks...
Nov. 19, 2011 2:12 pm
Yaaay! I have been paying through the nose for this, and my daughter loves it. I can't wait to try the recipe. Thank you for sharing.
Nov. 19, 2011 4:54 pm
makes me so happy!
Nov. 20, 2011 6:41 am
I briefly read through some of the comments and didn't notice anyone mention my favorite way of using Boursin: a nice dollop on a freshly grilled steak! I'm going to give it a test today. My tastebuds have an uncanny ability to distinguish separate spices and herbs, and this one sounds like a dead ringer for the original. I'm glad I saw this, and thanks for sharing!
Nov. 20, 2011 8:57 am
PLUMBR44 Great idea, I'll try it, I have done it with compound butters but not with the Boursin. Thank sfor the idea.
Nov. 20, 2011 9:12 am
I'm off to check if I have all of the herbs. I saw your recipe just in time as I've been writing my grocery list for turkey day.
Nov. 24, 2011 7:42 pm
Hey CG! Hope you check in on older posts... As for the cranberry sauce... Still a can fan! Sorry, so says the whole family! I think god intended at least in the south to begat from the can! As for the Boursin.... AWESOME!!!!!!!!! Thanks Girl... just sharing some Tripp love!
Nov. 25, 2011 7:05 am
Yeah, I read the sad news on the cranberry blog, my family will never let me hear the end of this. So glad you loved the Boursin at least. I took a tray of that and crax to my dinner party and it got scarfed up so fast. If you have any left over you can freeze it. Just roll it into a log on saran wrap and seal the ends , put in zip lock and you can slice it off and use it on top of steaks or whatever just as you would a compound butter, or defrost and eat with crax again. I also like to stuff chicken breasts with it, AND A SPOON OF THE HATEFUL CRANBERRY SAUCE, , bread and fry then bake breasts. So good. Thanks again, blog again soon. Hope your holiday was swell.
Nov. 27, 2011 3:57 pm
I made your Boursin recipe and had it at the snack table for Thanksgiving. When the meal came, the cheese was moved to the dining table and spread on the bird and/or mixed into the mashed potatoes. My DIL tooke some of it home, too! Thank you, covergirl!
Nov. 28, 2011 6:16 am
you make me so happy Mike, thanks for telling me.
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About Me
I am a retired registered nurse. I have two fabulous grandchildren ages 10 and 7, they live only 1 mile from me so we cook together often.
My favorite things to cook
I like one pot meals, slow cooker, rustic fare. Lately, I am cultivating recipes for soup and have turned out some really good results, especially using curry seasoning. I am not a baker.
My favorite family cooking traditions
I make many of my mother's dishes. I like to entertain with just a wide array of appetizers sometimes, even though it is labor intensive.
My cooking triumphs
My Italian spaghetti sauce. My famous pot roast made in an oven bag. Appetizers.
My cooking tragedies
My latest debacle is making Pho, Vietnamese beef soup. Very labor intensive, many exotic ingredients, cook all day. I went to strain it through a cheesecloth lined colander and forgot to put anything under the colander. Down the drain it went; 7 hours worth of broth. Oh Well!
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