Herbed Cheese Spread – Like Boursin
A good cheese spread on crackers makes a great appetizer. This is a delicious cheese spread; creamy, tangy, salty, herby and all around delicious. The recipes I based this on says it tastes just like Boursin, I’ve never bought Boursin but I’d say this is really good.
By the way, Boursin costs over $1/ounce while this costs about 30 cents an ounce; plus you have the freedom to play with the recipe to match your tastes.
This is based on recipes from the Backyard Chef, The Kitchn, and Sunday Table
Herbed Cheese Spread
Ingredients
- 8 oz room temperature Cream Cheese
- 4 Tbsp room temperature Butter
- 3 Tbsp freshly grated Parmigiana
- 2 garlic cloves micro-planed or finely minced (or ½ tsp garlic powder)
- 1 tsp green onion micro-planed or finely minced (or ⅛ tsp onion powder)
- 1 tsp Dried Parsley or 1 Tbsp fresh chopped
- 1 tsp Dried Chives or 1 Tbsp fresh chopped
- ½ tsp white pepper
- ¼ tsp dried Thyme
- ¼ tsp dried basil
- 1/8 tsp dried dill weed
- 1/8 tsp dried marjoram
- ¼ tsp Lemon juice
Instructions
- Mix the cream cheese & butter together with a hand mixer.
- Rub the herbs between your fingers to break them up and to release their oils.
- Process the garlic and onion, either with a knife or a micro plane.
- Add the seasonings and herbs to the cream cheese and mix through.
- Put it into the fridge for at least 2-4 hours (overnight is better) this will firm it up and allow the flavors to meld better.
- Taste and adjust for salt, pepper, and lemon juice. If you’d like to thin it, a Tbsp of milk will go a long way.
- Line a round small bowl or cup with cling wrap and press the cheese into the cup. Then fold the wrap over the top to keep it moist. Or pack into a pint jar with a lid.
- Spread on crackers, use in mashed potatoes, put on hot burgers or steak, or stuff mushroom caps.