We are knee deep in cocktail party season and I’m going to post a recipe that will keep you on budget! Do you love Boursin? Are you appalled at the price? In Toronto, a little 150 g (a touch more than 1/2 cup) pot could cost $6.00+++!!! So I improvised and created this herb-infused cream cheese spread, it’s equally as good and costs a lot less! Make this a couple of days in advance so the flavours have time to meld, you won’t be sorry.
Herbed Cream Cheese Spread
Makes about 250 mL or 1 cup.
Ingredients:
- 30 mL olive oil
- dry or fresh herbs, to taste
- garlic, minced finely
- 70 g butter, softened
- 100 g cream cheese, softened
- 100 g ricotta
- salt & pepper, to taste
- Chives or green onions, finely chopped
Directions:
- Heat olive oil over low heat with the fresh herbs and garlic, simmer for 10 minutes to infuse. Allow the infused oil to cool completely.
- Pour infused oil through a fine sieve and reserve, discard herbs and garlic.
- In a small processor, pulse the cheeses and butter together until light and fluffy. Slowly pour in the cooled olive oil and continue to pulse until it has been entirely incorporated and smooth. Season with salt and pepper.
- Serve at room temperature and watch it disappear.
Notes:
- The first time, I used a combo of fresh lemon thyme, rosemary, tarragon and Greek oregano. This time, I used finely grated Herbes de Provence.
- I had homemade ricotta, but if you do not, just double the cream cheese, it’s still delicious!
- Use whipped cream cheese for a similar texture to the actual Boursin.
- I like to serve this spread in a small glass pot but any container will do. To serve similar to the actual Boursin, line a ramekin with plastic wrap and pack the spread into the plastic wrap and freeze. To serve, Remove from the freezer and invert on a platter and remove plastic wrap. Allow the dome to come to room temperature.
- Serve with bread, crackers or crudité.
It sounds and looks wonderful. I like the addition of ricotta (makes it lighter! I do pay attention to this because if I remember Boursin is really rich in fat!).
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Indeed, most purchased cheese dips are quite rich; this one packs all of the flavour without being too heavy.
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This is just perfect for me. Just the kind of cheese spread I love. I make one I call faux Boursin, because it’s more herby and I use fresh garlic! Not too much, of course. There’s also something called fromage fort that I just made recently. It’s just a matter of blending up all of the leftover cheeses, which I did have after Thanksgiving. Jacques Pepin’s father would add cognac and garlic, and then he’d age them in the cellar. I don’t do that, just refrigerate, but they’re very tasty, depending on the variety of cheeses, and look pretty in a crock!
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My aunt in Budapest used to blend her leftover cheeses too. I love the idea of adding cognac and aging it, will definitely look up that recipe, thanks Mimi.
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No recipe needed. And I don’t add cognac. I just blend leftover cheeses. I grate the hard cheeses first, also add some butter along with the softer cheeses, rinds removed, and use my food processor. The one on my blog i made into a log and coated it in walnuts. I made one recently and mixed in chopped dried cherries. So many options, but a great way to use up cheese!
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Thanks Mimi, I’m definitely going to try this next time we have some bits of cheese left over.
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This sounds good, and so does saving money, and I’m planning a couple of cocktail parties at the moment … so, thanks!
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I bet your cocktail parties are awesome! Hope you enjoyed them.
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You’re a holiday lifesaver. I have 2 parties tonight and both asked me the bring an appetizer. I won’t be able to make it ahead but I will be able to make enough for both events. GREG
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I love when you’re in cocktail season – it works out very well for us too ;-). Boursin’s a treat for sure – how cool that you fashioned your own version. The whipped cream cheese sounds like a good idea for texture and the chives for sure. Can’t go wrong with herbes de Provence but lately I’ve been using dried basil in all the things and just loving it!
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Great looking recipe! I often flavor cream cheese, but don’t add ricotta to the mix. I need to try this! This looks excellent — thanks.
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Thank you for sharing your Boursin recipe. I made a similar version (no ricotta cheese) posted on The Frugal Hausfrau’s website a short while ago and it was delicious. Stirred into an equal volume of table or whipping cream it makes an delicious pasta sauce as well. I’m hoping to do one of the sweet (cranberry or fig/nut) versions soon.
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150g for $6…that’s really expensive!! The spread looks really creamy and delicious with herbs and garlic.
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What a great idea! I love how you can shake up the herbs depending on your mood 🙂
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