This is one of my favorite recipes, and it’s quick and easy. I fell in love with Boursin cheese when I worked at a hotel on a small island. Boursin was in the gift baskets some guests received, but they often didn’t know what it was, so it went unopened. From there, it came home with me! My boyfriend at the time and I would take it down to the beach with a bottle of wine and some crackers, and that was dinner. Sooooo delicious.
Now that I live in a different middle of nowhere, real Boursin
is hard to come by (they don’t sell it in town) and if I go somewhere else where they have it, it is usually outrageously expensive. So we don’t have it very often. I was happy to find this recipe, and to discover that while it isn’t exactly like Boursin, it is a close approximation, and significantly cheaper to serve.
If you don’t know what Boursin is, try this cheese anyway. While it is certainly not Boursin, if you’re not familiar with Boursin you wouldn’t know that. And the spices do a fine imitation…it is a perfectly acceptable imposter. This cheese is good!
I usually make a double batch. I love that you have to make this ahead; then you can pull it out of the refrigerator when you’re ready! *I like to remove it from the refrigerator about an hour ahead, so it has time to come to almost room temperature.
The recipe comes from a little pamphlet-type cookbook called Easy & Elegant Hors d’Oeuvres.
Note that this has to be made 12 to 24 hours in advance.
Homemade Boursin Cheese
Yield: 1 cup
8 ounces plain whipped cream cheese or soft cream cheese
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/2 teaspoon chopped chives
pinch dried marjoram, crushed (I put the marjoram and thyme in my mortar and pestle to finely crush them)
1 tablespoon chopped parsley
1/2 teaspoon dried thyme, crushed
1/8 teaspoon ground pepper
In large bowl, beat cream cheese. Add other ingredients, and beat until well blended. Refrigerate 12-24 hours. Serve on crackers. (also good on celery, etc!)