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Boursin - or Boursin-like Spread

cmichini

Newbie
24
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Joined Aug 31, 2015
Hi all

I wanted to share a recipe that I picked up from a Louisiana church cookbook about 20 years ago. It's a homemade Boursin cheese, but really just an herbed cream cheese (store bought Boursin is a little more crumbly - and multiple times more expensive). The wife loves it, and there is always a bowl of some in our fridge.

It's dynamite on crackers/toast points, etc. for pupu's while enjoying some frosty beverages.
It's also out of this world as a sandwich spread. There was a rotisserie restaurant in CT that put something like it on a roast beef sandwich on pumpernickel (with some lettuce & tomato or arugula, etc.), and it was awesome.

Ingredients
1 8 oz. block of cream cheese - I use the 1/3 fat neufchatel since it's so flavorful. I can consume more calories/fat in other feeding avenues.
1-2 clove of garlic - finely minced (the finer the better)
1/2 tsp dried thyme - crushed up in your hand to release the flavors
1/2 tsp dried dill
3 tbs finely chopped fresh Italian parsley
2 tbs dried chives
Salt & pepper to taste

Process
Soften the cream cheese and put into a bowl
mince the garlic super fine and add to cream cheese, mix so it starts to get well incorporated.
Add thyme and mix again.
Add dill, parsley, chives & S/P and mix again.
I drop it into a ramekin, smooth the top, cover and I score points with the boss at home.

Let sit for at least a half hour to let it all come together, and have at it.

As you can see, I mix a few times just to ensure you get a nice even incorporation. It also continues to soften things so it gets easier and easier to work with - that's because I usually think about it when we're out and it's getting close to the cocktail hour.

If anyone gives it a go, I'd be interested to hear feedback.

Cheers!
 

atomicsmoke

Master of the Pit
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Joined Apr 3, 2014
There is more to the difference between boursin and creamcheese than crumbliness and price.

Nevertheless herbs/garlic cream cheese is great. We can get it in stores here. Not available in your area?
 

jcam222

Master of the Pit
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Joined Jun 13, 2017
This sounds delicious. I’m going to pass it along to my wife who will probably make some soon. EDIT- as I read your post again it occurred to me I can make it and score points with my wife lol.
 

cmichini

Newbie
24
16
Joined Aug 31, 2015
Good point, the crumb lines does evoke a ricotta like texture.

I’m not judging what may or may not be available in anyone’s hood, but just sharing a treat I stumbled on long ago and have enjoyed a lot.

Also is basically a garlic herb schmear you can get on a bagel.
 

chef jimmyj

Epic Pitmaster
Staff member
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Joined May 12, 2011
Not being critical of your recipe. It does sound great. It just occured to me that a Farmer's Cheese or Drained Ricotta, woud be closer in texture. I apologize if I am out of line analyzing the possible origins. I'll remove my posts...JJ
 

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