Boursin Cheese (Homemade)
Every year I prepared this cheese with my students as a part of a lesson about herbs. Everyone loved it! Now that we have all of these herbs growing in our gardens it might be the perfect time for you to prepare and serve.
• 2 garlic cloves
• 8 ounces butter, at room temperature
• 16 ounces cream cheese, at room temperature
• 3 tablespoons grated parmesan cheese (freshly-grated)
• 1 tablespoon fresh dill, minced or 1 t dried dill weed, crumbled
• 1 teaspoon minced fresh oregano or marjoram
• 1 Tablespoon minced basil
• 2 teaspoons fresh chopped chives
• 1/2 teaspoon black pepper
• 1/2 teaspoon fresh thyme, crumbled
• 2 tablespoons minced fresh parsley
Have cheeses and butter at room temperature.
Crush garlic.
Beat together the cheeses, butter and garlic until smooth.
Add remaining ingredients, mix well.
Pack the cheese into a container just large enough to hold the boursin and store in refrigerator.
To serve, bring to room temperature.
Serve with slices of French bread, bread sticks or crackers.
Adapted from: Food.com
