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I am sure many of you are familiar with that tasty garlic and herb cheese in the market. Me…big fan. You should also know that when I have an opportunity to make a store-bought good from scratch, I go for it. The only problem with that is that it is really hard to go back. There is no comparison in taste and texture when it comes to homemade cheese, as is the case with this one.
Most of you probably already have the ingredients on hand, and the spread comes together quickly. Make it ahead of time (bonus) for the flavors to meld, then spread it on baguettes, crackers, crudites, or use it in your favorite recipe, like this frittata.
Sunday, I piped rosettes of this cheese onto cucumber rounds for a tasty appetizer. If you do serve it this way, make sure to pat the cut surface of the cucumber dry with a paper towel so the cheese stays in place. Set them out on a tray for your guests and watch them disappear.
Homemade Light “Boursin” Garlic and Herb Cheese
Equipment
Ingredients
- 1 (8 ounce) package reduced fat cream cheese, at room temperature
- ½ cup (4 ounces) unsalted butter, at room temperature
- 1 medium clove of garlic, finely grated on a microplane
- ¼ teaspoon dried oregano
- ¼ teaspoon dried thyme
- ¼ teaspoon dried basil
- ⅛-¼ teaspoon dried dill
- 1 tablespoon finely chopped fresh flat-leaf parsley
- Kosher salt to taste
Instructions
- In a medium bowl, cream together the cream cheese and butter. (You can do this by hand or with a hand-held mixer). Add the garlic and herbs and mix until thoroughly combined. Season to taste with kosher salt.
- Transfer to a small crock or airtight container. Refrigerate for several hours, preferably overnight to allow the flavors to develop. Serve at room temperature with baguettes, crackers, crudité, or use in your favorite recipe. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Wow, this sounds fantastic! Thanks fir sharing this.
OMG. Looks amazing!
You're right . . . this is so easy to make, so much better than what you can buy. It does take a little effort, but it's well worth it. I love your idea of piping the cheese onto cuke rounds. Clever.
I use the Boursin cheese in mashed red potatoes. I am definitely going to try this homemade version. It looks yummy and will be less expensive than the brand name stuff.
That looks fantastic! I love the idea of homemade Boursin, since Boursin is like the nectar of the gods but is accordingly too expensive to get very often.
I use this as the spread for turkey, tomato, and avocado sandwiches. Works really well every time.
So glad I found this!! We moved and I can't find the Boursin cheese anywhere!!!!
AWESOME! My husband LOVES Boursin, but I'm not able to buy it for him very often because it is too expensive! This will be a nice surprise for him! 🙂
Yes, this is much more economical than the store bought variety. Enjoy the recipe!
This cheese is just amazing.
I made this today and after licking the fork it took all my willpower not to just stick the fork back in again. Wow it did taste just like the real thing! Thank you for posting this:-)
Made this a couple times now, just switched out no-salt seasoning for the named spices. Totally amazing and addictive and can be put on anything, bagels, pasta, you name it, delish!!
Herb tastes so great in cheese.
Our family and friends LOVE this recipe! Thanks for sharing it!
What do you use this one? I have had it on an egg breakfast sandwich, but not sure what else.
You can use this on just about anything you like. Sandwiches, a dip for vegetables, filling for vegetables, toss it with pasta, or a simple spread on crackers.
This recipe sounds amazing! I've made a farm herbed cheese recipe (https://bit.ly/herbedcheese), but now I'm really curious how the garlic could make it even better.
This sounds amazing.
Thanks for posting this recipe. Will certainly be trying it very soon.
How long will this keep?
It will keep for at least two days and possibly more, but it has never lasted that long in my kitchen:)
This sounds delicious but I believe that 1/2cup of butter is 8oz….not 4oz….which one is correct?
1/2 cup of butter equals 4 ounces.
1/2 pound is 8 ounces and is 1 cup. 1/4 pound is 1/2 cup and is indeed 4 ounces.
Why does it cost so much to buy online, the ingredients don't cost much, I have most on hand. I even have the cream cheese.
Whether buying online or in-store, one is paying extra for labor and packaging.