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!Print
Note: 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!
- 8 ounce package of room temperature cream cheese
- 1 stick room temperature butter
- 2 teaspoons finely minced fresh garlic, see note
- ½ teaspoon Mediterranean dried oregano
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- ¼ teaspoon dried marjoram
- ½ teaspoon dried chives (1 teaspoon if using fresh)
- ¼ teaspoon dried tarragon
- ½ teaspoon dried parsley
- ¼ teaspoon finely ground black pepper
- ½ teaspoon kosher salt
- 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.
You may like these other recipes made with Boursin cheese: