John Woltman's
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Boursin

Posted Aug. 20, 2015 by John Woltman

Ah, French Boursin cheese, just the way your Irish-Polish mother makes it.

Another recipe from my mother, this is a herby, garlicky, spreadable cheese.  It's very simple to make, and the recipe easily doubles / triples/ quadruples / quintuples / sextuples / septuples/ octuples / etcuples

For best results, make this recipe a day in advance to let the flavors mix in to the cheese.

The Ingredients

  • 8 ounces of Philadelphia Cream Cheese
  • 1/2 stick of butter
  • 1/2 tsp Beau Monde (preferred) or Bon Apetit seasoning
  • 1 large garlic clove, pressed.  Add more if you like garlic.  I usually use two cloves.
  • 1/4 tsp Herbs de Provence
  • 1 tsp fresh or dried parsley
  • 1 tsp water
  • 1/4 tsp red wine vinegar
  • 1/4 tsp worcestershire sauce

The Method

  1. Allow the butter and cream cheese to soften.
  2. In a bowl, thorougly beat butter and cream cheese together.
  3. Add the other ingredients and mix well
  4. Enjoy!