“New from the Kitchen”Boursin cheese was developed in Normandy, and it is a soft, fresh Garnay cheese. It was derived from a traditional party dish, from age frias "fresh cheese," where guests would take their cheese and add fresh herbs for flavor. In 1957, Francois Boursin developed the first nationally-distributed brand, the classic garlic, and fine herbs. Of course, it now comes in a variety of flavors.
Recipe of the Month – August 2019
I used to regularly buy it to use on an entrée we feature, a filet of beef with Boursin and a merlot sauce, stuffed in a chicken breast or simply as a spread for crostini or crackers. As you may know, it is fairly expensive, so when I realized how simple it was to make, I now do it myself.
With only a few ingredients and less than 15 minutes to make, and a couple of hours to chill, it is best made the day you plan to use it. It will keep up to 3 or 4 days refrigerated. Give it a try, and let me know how you like it.
To good times with great food!
8 ounces cream cheese
1 minced garlic
1 tablespoon fine herbs
(1 tablespoon fresh, finely chopped parsley, chives, and tarragon) - you can use the extra in an omelet, salad dressing, or other recipes.
Mince the garlic and process with the cream cheese in a food processor. Add 1 tablespoon of the fresh herbs and process until well combined. Let it chill several hours before service.