Tipsy Boursin Cheese

Submitted by Chef TraceyMae

"Creamy, smooth, with more than a hint of garlic. This recipe was in a cookbook my Mom made for me. If you put this out at a party, you probably won't have leftovers to think about, but just in case, it keeps well, wrapped tightly in the fridge."

 

• Ready In: 20mins
• Ingredients: 11
• Serves: 12-15

ingredients

• 24 ounces cream cheese, softened
• 3 garlic cloves, crushed
• 2 tablespoons vermouth
• 2 teaspoons parsley, minced
• 3⁄4 teaspoon salt
• 1⁄2 teaspoon dried basil
• 1⁄4 teaspoon tarragon
• 1⁄4 teaspoon chives, minced
• 1⁄4 teaspoon thyme
• 1⁄4 teaspoon sage
• 1⁄4 teaspoon white pepper

directions

1. Place all ingredients into a food processor or mixer, and whirl.
2. Pack into a crock, fancy cup, or dish or form into logs.
3. Refrigerate and serve with crackers and get ready for raves!

Reviews

[Artandkitchen]

I prepared this as written but without tarragon as I don't have.<br/>For the Vermouth I used "Martini bianco" as I knew that this would be absolutely perfect with the fresh cheese (I use the vermouth for cheese pies as well).<br/>We combined this with fresh bread and smoked salmon! So yummy!

 

[KK7707]

I made this exactly as written for a large party, but forgot to serve it, so it was shared with friends and used in place of expensive Boursin in two reipes I like to make. To be honest, I like it better than Boursin, except it doesn't have the buttery/melty quality of the real thing when you're eating it on a cracker. It's delicious, though, and this is an excellent recipe. Thanks for such a useful recipe that will save me a lot of money.

 

[English_Rose]

This was yummy, I had to leave out the tarragon as I couldn't get any and I increased the parsley to 3 T because I like it! Served with tortilla chips for dipping, great success, thank you made for Fall PAC 07.