Boursin

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

Another recipe from my mother, this is an 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.

• 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

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!