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021Boursin Cheese is wonderful.  It’s rich, creamy, herbaceous, with a nice hit of garlic and best of all, it’s incredibly simple to make.  In other words, it’s the holiday seasons perfect “little something special”; the little black dress of appetizers.  Oh yes, did I mention that it is a perfect hostess gift?   This is the version I’ve been making for years.

Almost Boursin Cheese Spread

  • Servings: 8-10
  • Difficulty: Seriously Simple
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1 lb cream cheese (you can use Neufchâtel cheese, which is lower in calories)
6 tablespoons unsalted butter, softened
2 cloves garlic (or to taste) or 1/2 teaspoon roasted garlic granules
1 tablespoon dried parsley flakes
4 teaspoons dried chives
1 1/2 teaspoons Herbes de Provence
1/4 teaspoon dried tarragon, crushed between your fingers

1/2 teaspoon black pepper, butcher grind (or cracked pepper, if you prefer)
2 tablespoons Cognac or brandy (optional)

1-2 tablespoons lemon juice

Salt to taste

Combine the cream cheese and butter (these should both be at room temperature) in a food processor or use a mixer or combine by hand.  Stir in the remaining ingredients; wrap or cover tightly in plastic wrap and refrigerate for several hours or overnight.  Return to room temperature before serving; serve as spread with water crackers.

COOK’S NOTE:  If you thin the spread with some heavy cream, it’s a great sauce with chicken and/or pasta.  You may also use as a filling for a dinner omelet or stir into mashed potatoes or use a good dollop on a baked potato.  You may butterfly chicken breasts, smear with 2-3 tablespoons of the cheese mixture and wrap the breasts in either prosciutto or phyllo dough, then bake until done.  The final bonus–this freezes extremely well.

Almost Boursin Cheese Spread Recipe©Marcia Lahens 2014.  All rights reserved.

That’s it.  This is so easy to prepare I didn’t include any pictures of prep and it take maybe 10 minutes, at the most.