Monday, January 7, 2013

Homemade Boursin Cheese

I love those little packages of Boursin cheese and so I knew I had to try this recipe when I came across it.  It is very simply made with cream cheese (I used light), butter, herbs and some grated garlic.  I had no idea how much I would enjoy the homemade version.  I love the fact that I can control the amount of processed ingredients we consume on a routine basis.

Homemade Boursin Cheese
Makes about 1 1/2 cups cheese

1 (8-ounce) package reduced fat cream cheese, at room temperature
1/2 cup (4-ounces) unsalted butter, at room temperature
1 medium clove of garlic, finely grated on a microplane
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/8-1/4 teaspoon dried dill
1 tablespoon finely chopped fresh flat-leaf parsley
Kosher salt to taste

In a medium bowl, cream together the cream cheese and butter.  (You can do this by hand or with a handheld mixer).  Add the garlic and herbs and mix until thoroughly combined.  Season  to taste with kosher salt.  Transfer to a small crock or airtight container.  Refrigerate for several hours, preferably overnight to allow the flavors to develop.  Serve at room temperature with baguette slices, crackers, crudite, or use in your favorite recipe.  Enjoy!

Adapted from The Galley

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