Imported from Instagram
Homemade Boursin-Style Garlic and Herb Cheese
A soft, tangy spread made with low-fat cream cheese, butter, Parmesan, and fresh herbs. The butter gives it the slightly crumbly texture associated with Boursin, and the recipe makes about a cup—more than a small store-bought block.
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Ingredients
- Neufchâtel cheese (low-fat cream cheese) (Amount not stated; use as the base.)
- 0.5 stick butter
- Parmesan (Grated; amount not stated.)
- white pepper (Amount not stated.)
- granulated garlic (Amount not stated.)
- fresh parsley (Minced; amount not stated.)
- fresh chives (Minced; amount not stated.)
Steps
- 1
Add the Neufchâtel cheese, butter, grated Parmesan, white pepper, and granulated garlic to a food processor.
- 2
Process for about 30 seconds, until combined. Scrape down the sides of the processor bowl.
- 3
Fold in the minced fresh parsley and chives.
- 4
Serve as a spread on toast or tarts, with roasted cherry tomatoes and pasta, or as a snack.
Notes
The source does not specify the quantities of the Neufchâtel, Parmesan, seasonings, or herbs, so those amounts cannot be reproduced. It says the yield is about 1 cup. The source does not provide a chilling instruction or serving quantities; serving ideas mentioned include toast, tarts, roasted cherry tomatoes, and pasta.
Nutrition per serving
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