Boursin-style Cheese Spread
This scrumptious little spread is creamy, buttery, herbalicious and highly snackable for nearly any occasion. It doesn’t have the crumbly texture of French Boursin but it’s still ding dang delicious and great for any edible vehicle that can transport it to your mouth. The cracker in the photo is a Mary’s Gone Crackers Super Seed, one of my favorite crunchies. The seedy ones are high in protein and hold up well.
Blend it all together and serve, it’s the easiest thing you’ll make all week. It will be perfect for a holiday party or as an appetizer before a festive meal. Serve it with veggies as a dip so at least a few ounces of vegetable matter will be consumed during this season of ultra-rich foods. Okay yes, the boursin is rich, but if you use a carrot as its delivery agent to your mouth you’re well on your way to a USDA-sanctified serving!
Beautiful veggies to serve with Boursin:
- blanched broccoli, cauliflower & green beans
Boursin Cheese Spread
Prep Time: 15 minutes
Yield: about 4 cups
Pulse chop in a food processor, then blend briefly until creamy:
1 clove Garlic or Shallot, minced
2 sticks (1 cup) Butter, room temperature softened
2 x 8oz Cream Cheese, room temperature softened
1/4 cup Heavy Cream
1/4 cup Parmesan
1 Tablespoon Basil, dried
1 Tablespoon Dill Weed, dried
1 1/2 teaspoon Oregano, dried
1 teaspoon Thyme, dried
1/4 teaspoon Sea Salt
Black Pepper to taste
Stir in by hand:
Serve with Crostini, Crackers, Vegetables, or simply slathered on your finger.
Speaking of veggies and dip…from the Washington Post.
“What can you do to promote world peace? Go home and love your family.”
– Mother Teresa
5 thoughts on “Boursin-style Cheese Spread”
How many years have you been holding onto that cartoon, just waiting for the chance to use it???
I thought that looked like a Carol cartoon!
Oh my!!! I made this for our family gathering with veggies and crackers! BIG hit! It mad almost 4 cups….think I’ll half it next time….dangerous to have that much around!! How long do you think it will keep in the fridge?? You are an insiration to keep trying new things!!!
I don’t think it will keep very long in the fridge because it will be eaten!