This post may contain affiliate links. Please read our disclosure policy.
I have a crazy obsession with Boursin Cheese that started back in college. I went to a party where they served a fruit and cheese platter – and that is when I had my first bite of Boursin cheese. I was instantly hooked!
Fast forward to today and Boursin cheese almost always makes an appearance on our appetizer spread at parties at our house. Although I’d gladly eat it every day of the week, it can be a little pricey so we usually save it for special occasions.
Then I ran across this recipe online for homemade Boursin Cheese – made with ingredients we already had at home – cream cheese, butter, fresh garlic and a combination of dried herbs and seasonings! So we gave the recipe a try – tweaked the recipe a bit – and now we have a delicious homemade Boursin Cheese to serve at our next party!
In addition to being great on crackers and sandwiches, Boursin Cheese adds an absolutely wonderful savory kick to recipes like mac and cheese, eggs, mashed potatoes, and crostini. And tomorrow – we’re sharing our new favorite recipe using this addictively delicious cheese – a fantastic Baked Cod with Boursin!
We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!
Boursin Cheese
Ingredients
- 8 ounce package of room temperature cream cheese
- 1 stick room temperature butter
- 2 teaspoons finely minced fresh garlic, see note
- 1/2 teaspoon Mediterranean dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried marjoram
- 1/2 teaspoon dried chives (1 teaspoon if using fresh)
- 1/4 teaspoon dried tarragon
- 1/2 teaspoon dried parsley
- 1/4 teaspoon finely ground black pepper
- 1/2 teaspoon kosher salt
Instructions
- Place all ingredients in a bowl and mix thoroughly to combine.
- Cover tightly and allow the mixture sit overnight to really meld the flavors.
- Serve at room temperature or mix into your favorite recipes.
- Store refrigerated for up to two weeks.
Last Step! Please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Notes
The garlic can be increased based on your tastes. We started with three teaspoons (1 tablespoon) as noted in the original recipe we adapted but it seemed like a bit too much garlic. So our version calls for only two teaspoons, but feel free to adjust based on your own tastes!
You may like these other recipes made with Boursin cheese:
Mashed Sweet Potatoes with Kale and Boursin Cheese
BLT Crostini with Boursin Cheese
Fantastic! Never buy store bought again. Adding cranberries for my next batch
Great idea Carol!
I wanted to ask why your tweak involved changing the ratio of cream cheese to butter? zin original recipe it was 16 oz of cc and 8 oz of butter and you changed it to 8oz of both.I was wondering why? I have seen multiple recipes with both ratios and wanted to understand which one made it most like the Boursin we all know and love Thanks!
Hi Nicola – If I remember correctly, we felt that the original recipe we adapted had too much of a tangy flavor from the cream cheese (as well as too much garlic) so that’s why we cut it back – plus the 50/50 mix was a little more spreadable. You could always have a second package of cream cheese on hand and add more if you like! Hope that helps!
Cannot find a delicious recipe that I used to have for a casserole with Boursin cheese and cauliflower with only a couple more ingredients. Does anyone else have this recipe. Thanks
Sounds delicious Rosemary! I’ll leave your comment here – hopefully someone else has it!
Hi! I am french and I moved in mauritius. Here, the Boursin cheese is quite pricey also, and I used to eat Boursin cheese every week! Actually, they have another version, with the same taste but more liquid like more creamer to use for cooking or as a dip, it is called Boursin Cuisine and it is my favorite actually. I made your recipe once and it was awesome, really amazing just like the original one. I made it again today but I made a mistake, I used salted butter and I forgot to reduce the amount of salt added, I think it will be too salty but still it smells awesome and I had a quick taste it is so yummy even though I did not have all the herbs. Thank you so much for sharing this amazing recipe, you made my day, thanks to you I can still access this beautiful cheese and I will share it with my other french friends who moved in other countries. A quick tip, try to put it in spinach! 😉
Thank you Nazira! Can’t wait to try your suggestion with spinach!
I love boursin cheese and always have it in the freezer, try this: Pie crust or puff pastry rounds, Cut and put in freezer to firm them. Spread on boursin cheese and top with 1-2 slices of zucchini and grated (good) parmesan cheese. Sometimes I put a strip of sundried tomato under the zucchini) Bake 375 F until crust is baked about 10-15 min.. Yummy and easy.
Also Puff pastry squares, a dollop of Boursin and a bnls, sknls chicken breast. (I salt & pepper the breast first. ) wrap in puff pastry square creasting a packet Brush with egg and bake 375 F until thermometer reads 160 F. Let sit 5 min and serve. This is a good brunch recipe.
Sounds great Aly! Thanks for the recipe suggestions!
have you made this with fresh herbs before?
Hi Alice – We’ve only made it with dried herbs, but this summer when our garden herbs are growing like crazy, we might give it a try!
I don’t think I’ve ever had Boursin cheese but this looks and sounds so good! I just want to dip something in there right now!
I’m not sure if I’ve ever had Boursin cheese but now I NEED it! I love cheese and could eat it all the time (although I try to contain myself haha)
I have the same problem around cheese Angie! You DO need to try Boursin! 🙂
Love this cheese. Much better homemade, and much cheaper too.
Thanks Kathy – I agree!
This is so clever!! I pretty much always have the ingredients to make it…I love a good smear of boursin on a turkey burger. So delicious!