Ellens Boursin Recipe
Yield: 1 BatchRecipe by luhu.jp
Ingredients:
8 ounce: Cream cheese,
2: Garlic cloves, peeled
1 tbsp: Each fresh basil, dill and chives
6: Black olives, pitted
Directions:
Blend cream cheese, garlic and herbs in a food processor until
smooth. Chop in olives. Transfer to a small bowl and keep
refrigerated until ready to serve.
Ogden writes: "Boursin is generally served as an appetizer spread on
crackers, or stuffed into cherry tomatoes, but sometimes we make
roast beef sandwiches with a layer of boursin as a base."
Recipe developed by Ellen Ogden. In "The Cooks Garden" catalog.
Vol. 8, No. 1, Spring/Summer 1991. Pg. 29. Electronic format by Cathy
Harned.
Source from luhu.jp
smooth. Chop in olives. Transfer to a small bowl and keep
refrigerated until ready to serve.
Ogden writes: "Boursin is generally served as an appetizer spread on
crackers, or stuffed into cherry tomatoes, but sometimes we make
roast beef sandwiches with a layer of boursin as a base."
Recipe developed by Ellen Ogden. In "The Cooks Garden" catalog.
Vol. 8, No. 1, Spring/Summer 1991. Pg. 29. Electronic format by Cathy
Harned.
Source from luhu.jp