Boursin Cheese Recipes

angak

Well-known member
Source: rvb
8 oz plain "whipped" cream cheese
1/4 tsp salt
1/4 tsp garlic powder
1/2 tsp chopped chives
pinch dried marjoram (crushed)
1 Tbl chopped parsley
1/2 tsp dried thyme (crushed)
1/8 tsp ground pepper

In large bowl, beat cream cheese. Add other ingredients and beat until well blended. Refrigerate 12-24 hours before serving.

Source: misplaced in AZ
1 1/2 cups cream cheese---12ozs.
1/4 cup butter
1 T. minced garlic
1 T. chopped basil
1 T. chopped chervil
1 T. chopped parsley
salt and white pepper
Combine all in food processor and blend till smooth. Spoon into plastic wrap and refrigerate for 1-2 hrs., to allow the flavors to blend. Yield: 1 3/4 cups

BOURSIN CHEESE SPREAD
8 oz. cream cheese, softened
1 1/2 T. lemon juice
1/2 tsp. dry or fresh winter or
summer savory
1/4-1/2 tsp. fresh ground pepper
1 clove garlic, minced
Food process all ingredients; add a touch of milk if too thick Refrigerate at least 2 hours.

BOURSIN CHEESE
8 oz. plain "whipped cream cheese"
1/4 tsp. salt
14 tsp. garlic powder
1/2 tsp. chopped chives
pinch dried marjoram (Crushed)
1 T. chopped parsley
1/2 tsp. dried thyme (crushed)
1/8 tsp. ground pepper
In large bowl, beat cream cheese. Add other ingredients and beat until well blended. Refrigerate 12-24 hours before serving.

Source: Pat in NoCA
Herb-Garlic Cheese

12 oz. light (Neufchatel) cream cheese, softened
3 tbsp sour cream
2 medium cloves garlic, peeled and put
through a garlic press or minced
3/4 tsp dried dill
1/2 tsp dried thyme
1-1/2 tbsp finely chopped fresh parsley
1-1/2 tbsp chopped fresh chives
1 tsp garlic salt (didn’t use, just added a
few shakes of salt to taste*)
freshly ground black pepper to taste

Place the cream cheese and sour cream in a bowl. Add the remaining ingredients and mix well to blend. The cheese can be refrigerated
for 2 to 3 days.

Pat’s notes: This is excellent. *Didn’t use the garlic salt, there was more than enough flavor from the fresh garlic.
 
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