Let’s face it, Boursin cheese is one of the best flavored cheeses around. It’s an airy, buttery and herb cacophony that bursts open on your tongue. Then melts to nothingness leaving you wanting more and more and more…
The first time I ever tried Boursin, I made it myself. I had been hired, whilst in culinary school, to help cook for a small catering event. I was instructed to make an appetizer of baby potato w/ a dollop of boursin cheese; a finger food to pop into your mouth in one bite. I was told that buying Boursin was fine (and delicious) but based on the amount we needed making it would be just as easy. So there I was making a batch of Boursin.
In truth, and in a pinch, I do buy Boursin. Making it though is an infinate treat. I made some for a dinner party this weekend. With herbs still growing in our gardens all I needed was a few ingredients from the market. Can you name all the herbs?
Here’s the recipe. I hope you enjoy it as much as I do.
1/2 pound (2 sticks) unsalted butter, room temperature
16 ounces (2 packages) cream cheese, room temperature
1/8 C of whole whipping cream
12 stems of thyme, leaves only
3—4 sage leaves
5 3” sprigs of majoram, leaves only
1 3” sprig of rosemary, needles only
1 4” sprig of tarrogon (or Mexican marigold), leaves only
15 chives, minced
2 medium cloves fresh garlic
1 tsp kosher salt
1/2 tsp freshly ground black pepper
Place all ingredients in a food processor. Process untill all ingredients incorporate and the mixture becomes a smooth paste. Pour into an airtight container. Can be stored in the refrigerator for up to 2 weeks.
Tips & Uses
*Bring to room temperature to soften.
*To melt, place in microwave for a few minutes, checking and stirring at intervals.
*Can be used as a spread and/or dipping sauce.