House-made Boursin Cheese
by Vicki Brunsvold, Tastemaker in Residence
Ingredients
8 oz cream cheese, room temp
1 Tbsp fresh lemon juice
1-2 cloves garlic, minced
1/2 tsp Worcestershire sauce
1/2 tsp dry mustard
1 Tbsp fresh parsley, finely chopped
1 Tbsp fresh chives, finely chopped
1 tsp fresh basil, finely chopped
1 tsp oregano, finely chopped
1 tsp sage, finely chopped
1 tsp fresh thyme, finely chopped
1 tsp fresh rosemary, finely chopped
lemon zest
Instructions
Fluff the cream cheese with a fork or an electric mixer.
Add the next 4 ingredients and mix well.
Stir in finely chopped herbs, cover, and refrigerate.
Bring to room temp before serving, garnish with lemon zest, and serve with crackers or fresh vegetables.