Boursin Cheese from the Garden

Chef Branden Lewis — Tue, 07 Jul 2009 18:48:47 +0000

After all the recent rain your herb garden is probably overgrown like mine. It’s time to chop down them weeds and make something nice and tasty. Homemade boursin cheese is an excellent way to do just that while saving a few bucks at the same time. Invented by the French-born Frank Boursin in the late 50’s, boursin is a dip/spread that is made up of cream cheese, garlic, herbs, black pepper and shallots. It’s great to use as a dip for veggies or crackers during those summertime barbeques, or paired with roast beef for the best sandwiches to eat when fishing, or if you want to fancy it up, used in place of Swiss cheese in a chicken cordon bleu presentation.

Boursin Cheese

Yield: 3 Cups

Ingredients:
4 each Garlic Cloves, roasted until golden in a little olive oil over the stove
1 ounce Shallot or Onion, minced fine
8 ounces Butter, cubed at room temperature
16 ounces Cream Cheese, cubed at room temperature
1-2 ounces Parmesan or Asiago Cheese, freshly grated
1 tablespoon Dill, fresh and lightly chopped
2 tablespoons Parsley, fresh and lightly chopped
½ teaspoon Basil, fresh and cut chiffonade (sliced into ribbons)
½ teaspoon Chives, fresh and lightly snipped
½ teaspoon Oregano, dried
½ teaspoon Thyme, dried
½ teaspoon Black Pepper, toasted then crushed coarsely
To taste Salt
To taste Red Chili Flakes (optional)

Preparation:
First, using a pastry blender or a food processor, cut the garlic, onion, butter and cream cheese into each other. Next, add all the remaining ingredients and blend thoroughly. If you find the mixture too thick for your liking, you can thin it by using some of the leftover oil from roasting your garlic. Then, either serve it immediately or refrigerator until needed. Remember to allow it to warm to room temperature before serving.

Chef’s Notes:
Boursin pairs great with cranberry sauce and most fruity jams. Try it on your next cheese platter.

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Boursin Cheese from the Garden