Boursin Cheese
Author: Justin
Makes 8 oz, plenty for a loaf of bread
| 1 stick (4 oz) butter |
4 oz (1/2 pkg) cream cheese |
| lots of garlic -- no, more than that |
a bit of black pepper |
| a bit of oregano |
|
Soften the butter in the microwave. Mix all ingredients, which
will take some elbow grease. Once it is reasonably smoothly mixed,
refrigerate.
Notes and Variations
Not quite identical to commercial boursin, but not a half-bad imitation.
Tends to get pretty hard in the fridge, though -- let warm a bit before
spreading on softer breads.
Sources
Passed on by Nicolette Bonhomme/Barbara Broughton; origin unknown.