OKLAHOMA CITY– Boursin is an imported French cheese which is popular as an hours de’oeuvre and is a key ingredient in many fall recipes.
It is also fairly expensive at $1.45 an ounce.
Chef Kyle Anderson says you can make it at home which is more economical and you can vary the flavors to fit your own tastes!
8oz Cream Cheese, at room temperature
1 stick (1/4lb) Butter, at room temperature
1 small clove Garlic, minced
1/2 t dried Oregano
1/8 t dried Marjoram (optional)
1/8 t dried Dill
1/8 t dried Thyme leaves
1/8 t dried Chives
1/8 t Black Pepper
1/8 t salt
1/8 t dried Parsley (optional)
Place Cream Cheese and Butter in food processor. Whip. Add additional ingredients. Whip again until light, fluffy and thoroughly blended. Pack firmly in desired container and refrigerate. Best served at room temperature. Best made 24 hours in advance. May be stored in airtight container for 3 weeks, or frozen for 3 months. This recipe may be doubled or tripled.