Garlic Herb Cheese Copycat Boursin Recipes

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BOURSIN CHEESE (HOMEMADE)



Boursin Cheese (Homemade) image

Boursin-style cheese can easily be made at home. Not just more economical, but fresher and tastier. Rub all the dried herbs used between your fingers before adding.

Provided by evelynathens

Categories     Spreads

Time 10m

Yield 3 cups (approximately)

Number Of Ingredients 11

2 garlic cloves
8 ounces butter, at room temperature
16 ounces cream cheese, at room temperature
3 tablespoons grated parmesan cheese (the real stuff, and freshly-grated)
1 tablespoon fresh dill, minced or 1 teaspoon dried dill weed, crumbled
1/2 teaspoon dried marjoram
1/2 teaspoon basil
1/2 teaspoon chives
1/2 teaspoon black pepper
1/4 teaspoon dried thyme, crumbled
2 tablespoons minced fresh parsley

Steps:

  • Have cheeses and butter at room temperature.
  • Crush garlic.
  • Mix cheeses, butter and garlic.
  • Add remaining ingredients, mix well.
  • Pack into a container just large enough to hold the boursin and store in refrigerator.
  • To serve, bring to room temperature.
  • Serve with crackers.

BOURSIN CHEESE SPREAD - COPYCAT



Boursin Cheese Spread - Copycat image

This spread is delicious on crackers, baked potatoes and vegetables. I get many requests to bring this to snack day at work. It is hard to believe something this good can be so easy to make. Real Boursin Cheese is very pricey and most people can't tell the difference!

Provided by Bonnie Young

Categories     Spreads

Time 20m

Yield 3 cups

Number Of Ingredients 9

1 garlic clove
2 (8 ounce) packages cream cheese (softened)
1 cup butter (butter preferred) or 1 cup margarine (butter preferred)
1 teaspoon dried oregano
1/4 teaspoon dried dill weed
1/4 teaspoon dried basil
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
1/4 teaspoon pepper

Steps:

  • Position knife blade in food processor bowl; add garlic clove.
  • Process until finely chopped, stopping once to scrape down sides.
  • Add cream cheese, butter and remaining ingredients; process until smooth, stopping twice to scrape down sides.
  • Cheese mixture may be refrigerated up to one week or frozen uo to three months.

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