House-Made Boursin Cheese

(courtesy of Gilles Galhaut, owner-chef, Z Bistro in Carson City. Makes 3½ cups)

Plan on making this easy recipe for Boursin-style cheese a day ahead of serving it, giving the ingredients time to develop their full flavor.

16 ounces organic whipped cream cheese

2 cloves organic garlic, finely chopped or grated on a Microplane

1 teaspoon shallots, finely chopped

1 teaspoon red wine vinegar

2 tablespoons organic fresh parsley

½ teaspoon freshly ground pepper

Sea salt, to taste

Fresh seasonal herbs, finely chopped, from your garden (or supermarket):

1 tablespoon dill

1 tablespoon mint

1 tablespoon tarragon (optional)

1 tablespoon thyme

1 tablespoon chives

1 tablespoon basil

Have all ingredients at room temperature for better incorporation. Combine all ingredients in large metal bowl and whip with whisk or hand blender until combined. Taste for balance and add additional salt or fresh herbs, to taste.

Make a day ahead to allow ingredients to fully settle into each other. Refrigerate and store in closed container until needed. Bring to room temperature and serve in butter lettuce cups or with your favorite crackers. (Chef Galhaut also serves them with crostini or cucumber coins.)

SCROLL TO TOP