Homemade Boursin Cheese

Time for October Secret Recipe Club reveal day!

This month I was fortunate to receive Marsha's blog The Harried Cook. Marsha has a great back story to the creation of her blog- her daughters. She started her blog to chronicle her various recipes, not only for herself, but her daughter to enjoy in the future. Being a mother myself I think that it is an amazing inspiration for blogging, and I am positive her daughter will be thrilled down the road. Marsha has many beautiful recipes on her blog and I struggled to find the perfect this to make for our club.  I am not a big baker, but was eying a chocolate cake until I saw her version of Boursin Cheese.  I love Boursin cheese and my family always has different cracker spreads overflowing our table at various family gatherings.  If you were wondering Boursin cheese a French cheese developed in Normandy for the Boursin Company in the 1960's. Later, it was bought out and is made in North America and is pretty popular. I also decided on this recipe because I was having a girl's night at my house for a little henna, and I knew my friends would love it. My husband was also very happy to take over the leftover the following day! 

Thank you Marsha for a new recipe- I can hardly wait to make it again! 

Ingredients

6oz  cream cheese, softened

3oz unsalted butter, softened

2 cloves of garlic, minced

1 Tbl fresh lemon juice 

1 Tbl fresh parsley, finely chopped

1 Tbl chives, finely chopped

1 Tbl fresh dill, finely chopped

1/4 tsp rubbed sage

1/4 tsp dried oregano

1/4 tsp dried basil

1/4 tsp cracked pepper

Instructions

In a food processor, process the cream cheese and butter together until light and fluffy.  Add garlic, herbs and pepper. Remove from food processor and stir in the lemon juice. 

To shape the cheese, line a bowl with plastic wrap and spoon the cheese into the bowl and smooth the surface making sure you haven't allowed any air in. Fold the plastic wrap over the top of the cheese, and seal the top with an additional piece of plastic wrap. Refrigerate until firm. To serve, turn out of the container, peel off the plastic wrap. Allow cheese to sit out for 5-10 minutes before service. Serve with crackers and veggies.

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