Easy Boursin Cheese Spread
Make at least two days ahead to allow herbs to rehydrate and flavors to meld.
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- 1 pkg
- (8 oz.) cream cheese
- 1/4 lb
- butter or margarine
- 1 Tbsp
- dried herb mix (e.g. fines herbes or herbs de provence)
1Bring cheese and butter or margarine to room temperature.
2Thoroughly combine all ingredients. A mixer or food processor may be used. At this point, it may be shaped into a ball or log and wrapped with plastic wrap, packed in a parchment-lined mold, or put directly into the bowl in which it will be served.
3Refrigerate 48 hours or more to allow the herbs to rehydrate and the flavors to meld.
4Serve with crackers or melba toasts as an appetizer. It is also good on a cold roast beef sandwich.