Imported from the web
DIY Boursin-Style Cheese
A homemade, savory cheese spread with fresh parsley and chives, garlic, and Parmesan. Neufchâtel and butter give it a smooth texture when freshly made and a slightly crumbly consistency after chilling.
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Ingredients
- 8 oz ⅓ less fat cream cheese (Neufchâtel) (Cut into 8 pieces; look for cream cheese with one-third less fat than its full-fat counterpart.)
- 4 tbsp Unsalted butter (Cut into 8 pieces and softened.)
- 0.25 cup Grated Parmesan cheese
- 0.5 tsp Granulated garlic
- 0.25 tsp White pepper
- 0.25 tsp Table salt
- 1 tbsp Fresh parsley (Minced.)
- 1 tbsp Fresh chives (Minced.)
Steps
- 1
Put the cream cheese, butter, Parmesan, granulated garlic, white pepper, and salt in a food processor. Process until smooth, about 30 seconds, scraping down the sides of the bowl with a silicone spatula as needed.
- 2
Transfer the cheese mixture to a serving bowl. Fold in the minced parsley and chives until incorporated, then serve.
Notes
Makes 1 cup. The cheese can be refrigerated for up to 3 days; as it chills, it develops a slightly crumbly consistency similar to the original spread.
Nutrition per serving
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