Last summer I became a huge fan of Boursin cheese. My rock star cousin (who is the appetizer queen) made a delicious spread for one of our Happy Hour parties at the beach and I've been hooked ever since. I'm not sure I really even knew what Boursin was. I never paid attention, but when it was drizzled with balsamic glaze and scooped up with pretzel chips, it was heaven. My new favorite appetizer! One problem, Boursin is not the cheapest cheese in the case (say that three times!). I was buying it in miniature blocks at the grocery store until I found it at Costco but it was still expensive. Then one day my girlfriend, rather nonchalantly while I was preparing the store bought version, said "You know you can make your own Boursin don't you? It's less expensive too". That was news to me! Where had I been? I have been making my own ever since! Here's how I do it...
Boursin is basically a mixture of butter, cream cheese and herbs. It's creamy, spreadable, and highly addictive (trust me). You can make it any flavor by using your favorite herbs. This recipe has quite a variety in it but you can keep it as simple as garlic and basil if you prefer.
My favorite way to serve Boursin Cheese is with a drizzle of Balsamic Glaze and Pretzel Chips (Thanks Rita!). It tastes like something that took a lot of effort but it's probably the easiest appetizer you'll ever make! Perfect for Super Bowl Sunday!
- 2 garlic cloves, crushed
- 8 ounces butter, room temperature
- 16 ounces cream cheese, room temperature
- 3 tablespoons fresh grated parmesan cheese
- 1 teaspoon dried dill weed, crumbled
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried chives
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried thyme, crumbled
- 2 teaspoons dried parsley
- Add cheeses and butter to food processor or mixing bowl.
- Add garlic and spices.
- Process or mix all ingredients until well blended.
- Place cheese in container, cover and store in refrigerator.