Thursday, March 7, 2013

Copycat Boursin Cheese Spread

(based on a recipe from

1 very small clove garlic, finely minced 
            (put it through a garlic press if you have one)
6 oz cream cheese, softened (2 3-oz packages, or ¾ of an 8-oz package)
1/3 c butter (about 5 T), softened
1/4 t dried oregano
1/2 t Italian seasoning

Combine all ingredients and mix thoroughly. Be sure the garlic is very finely chopped or you’ll end up with chunks of garlic in the cheese. (Yuck!) A food processor works well for this, if you have one. Otherwise, use a mixer or just keep smooshing it against the side of bowl until it’s completely smooth and the herbs are evenly distributed. The cream cheese and butter need to be soft, but not melted or runny. This makes about one cup. Use it in BAKED FISH WITH BOURSIN HERB CHEESE or use it to stuff celery sticks or to fill hollowed out cherry tomatoes, or spread it on crackers. It can be refrigerated for up to one week or frozen up to three months.

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