Do you want to fancy up a party? How about having a great snacking cheese? What about something wonderful to put in scrambled eggs, or on a bagel, or atop grilled meats? Well, here you go then! This is a homemade Boursin-Style Cheese recipe that costs a fraction of the price stores charge for a teeny tiny tub; it makes a bunch; it freezes well, too!
For years and years I threw a holiday party that was considered by some to be the holiday party each year. Eventually, the number of people attending was about 85 and I did all of the cooking and preparations myself. One of the reasons people loved to attend this party was I really went all out with the food.
What they didn’t know was that I cheated. I’m a firm believer in cheating at every opportunity…with food that is (or with calculating tippet size for my fly fishing students…but that’s another story all-together). This recipe is a perfect example of what I consider cheating with food.
Most people know that one of those teeny tiny tubs of Boursin cheese costs a bundle. And I mean they are tiny….around 5 ounces. Having enough Boursin cheese for 85 people would cost a fortune! So, when people go to a party where there is an enormous bowl of Boursin cheese….they think you’ve really broken the bank!
Except, you don’t have to do that! You can make a Boursin-style cheese yourself! For mere pennies! And Boursin cheese can be used in so many ways! And…best of all…it freezes really well. So you can make some up months before party season and have it ready. Or you can make some up and freeze it in small batches to always have some on hand.
Here are some examples of how I use Boursin cheese:
- As a spread with crackers
- As a dip for vegetables
- Slathered on apple slices
- As a spread on breakfast bagels
- As a finishing “butter” on grilled meats
- Mixed in with scrambled eggs
- As a stuffing for chicken roulade
- As a filling for puff pastry pinwheels (with nuts)
I could go on and on…but you get the picture. You won’t have any trouble at all finding ways to use it to liven up your food, too!
Since I’ve talked about cheating with food, here’s another one for you. If you don’t have all of the dry herbs on hand in your pantry for this recipe…use what you have! You could easily substitute an equal measure of Italian seasoning blend. It won’t be exactly the same, but it will still be delicious.
Also, how many times now have I told you that you need to make Garlic Confit? Well, add one more to the tally. Instead of raw garlic, I used two cloves of the garlic from my confit. While you can certainly use raw garlic, the roasted garlic from the confit really adds a more subtle flavour.
So…make this recipe…I have been using it since 1994. It’s tried and true. And it is delicious!
- 1- 8 ounce package cream cheese, room temperature
- 8 tablespoons butter (real butter- this is one stick or ½ cup), room temperature
- 1 small clove garlic (if using raw- 2 cloves if using roasted garlic)
- ½ teaspoon dry oregano leaves
- ⅛ teaspoon dry basil leaves
- ⅛ teaspoon dry dill weed
- ⅛ teaspoon dry marjoram leaves
- ⅛ teaspoon dry thyme leaves
- ⅛ teaspoon dry chives
- ⅛ teaspoon ground black pepper
- Place all of the ingredient into the bowl of a food processor, or use an electric mixer with a whip attachment.
- Whip thoroughly until smooth and fluffy.
- Place in an airtight container to refrigerate for a couple of weeks, or freeze for up to 4 months.