homemade boursin cheese (garlic and herb)

How To Make homemade boursin cheese (garlic and herb)

• 1

  In a medium bowl mix the cream cheese and butter by hand until completely blended. (You can use a mixer but it isn't needed.)
• 2

  Stir in the spices, herbs and Parmesan.
• 3

  Scrape from bowl onto plastic wrap, wax paper or parchment paper. Wrap the cheese tightly to form the "pick" shape. Then wrap that pkg in foil and refrigerate until it has hardened (at least 2 hours).
• 4

  Can be used in place of one packkage of store bought Boursin cheese. Use in any recipe. I baked it in a 9X9 pan in the toaster oven at 450 degrees F for 30 minutes, uncovered, with 2 tbsp olive oil, 1 pint of mixed cherry and grape tomatoes, 2 cloves minced garlic and 1 cup thin sliced red onions. The tomatoes will burst as they bake. I cooked 8 ounces of pasta according to box directions. Reserve about 1/2 cup pasta water to thin the cheese sauce if needed. Remove the pan from the oven toss in the drained pasta and stir. Thin with the water if needed. Top with grated Parmesan and torn fresh Basil, if desired. Makes 4 servings.
• 5

  Onion - Herb flavor: 1 Tbsp dried onion flakes, 1/4 tsp onion powder, 1/4 tsp dried parsley flakes, 1/4 tsp dried chives added to the cream cheese, butter, and Parmesan.
• 6

  Black Pepper flavor: 1 Tbsp freshly ground black pepper added to the cream cheese, butter, and Parmesan.
• 7

  Basil - Chive: 1 Tbsp dried basil, 1 Tbsp dried chives added to the cream cheese, butter, and Parmesan.
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