HOMEMADE BOURSIN CHEESE SPREAD
4 ounces cream cheese, softened
4 tablespoons butter, softened
1 small clove garlic, coarsely chopped
1/8 teaspoon freshly ground pepper
1/8 teaspoon dill
2 teaspoons chives
1 tablespoon fresh parsley, chopped
In a mini food processor, process the cream cheese, butter and garlic until blended. Add the remaining ingredients and process until well combined. Put in an airtight container and chill a couple hours to allow the flavors to develop. Serve with crackers or raw vegetables.
Makes about 3/4 cup
Can be frozen
Per Tablespoon: 67 Calories; 7g Fat; 1g Protein; trace Carbohydrate; trace Dietary Fiber; .5g Net Carbs
Per 2 Tablespoons: 135 Calories; 14g Fat; 2g Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carbs
Per Whole Batch: 810 Calories; 86g Fat; 9g Protein; 5g Carbohydrate; trace Dietary Fiber; 5g Net Carbs
After gasping at the outrageous prices of store-bought Boursin, Alouette and Rondelé cheese spreads, I decided to try making my own. I used a Southern Living Magazine recipe as a guideline, but used my own choice of seasonings. I think it tastes very nice. I haven't tried freezing mine yet, but the Southern Living recipe claims that it can be frozen.
I've heard that you can use this cheese spread in recipes. I hope to try some and will post the recipes when I do. I haven't tried this myself, but my sister told me about a dish she had recently where a grilled bacon-wrapped beef tenderloin filet was place on a grilled portobello mushroom that had some Boursin cheese spread over it. Since those filets are pricy, I may try something like that with a hamburger patty.