This has been a great year. I have made many magnificent discoveries. One of the most bittersweet was Boursin cheese; it was the most delicious cheese, but how often cost I afford the price tag of $24 per pound. Then, I discovered how to make my own at home, and today I happened to have all the extra herbs already in my kitchen.
Homemade Boursin and crackers; a delicious snack.
I used the same recipe as before. It is here. A few notes: when mixing using the hand-mixed the cream cheese will get stuck, eventually it will become soft and work it’s way free. The recipe yields 8-1/2 ounces.
Comments:
- I harvested the last of this season’s chives. So I will need to wait until spring before I will have more home-grown. I reject the tendency of supermarkets to prepackage “fresh” herbs into plastic containers. Until springtime, I will probably substitute shallot for the chives.
- Since I already had all the herbs, I only spent 99-cents for the 8-ounces of Philadelphia cream cheese.
Rating: 5-star.
Cost: 99-cents for 8-1/2 ounces.
How much work? Low.
How big of a mess? Low.
Started: 9:00 am Ready to eat at: 1:10 pm.
You are a woman after my own heart. I grown my own herbs and perish the thought of buying that plastic wrapped stuff, too. It kills me to buy tomatoes, but there I have to buy what looks good. I love my tomatoes too much. Back to the Boursin. It never occurred to me that I can make it. Yes!!!!!!
haha, except that I would be a man after your own heart. They’ve don it with herbs, and they are also doing it with mushrooms lately too. Wrapping them in tightly sealed plastic up selling them for twice the price per pound. Sigh.