Boursin-Style Cheese

Boursin-Style Cheese
Recipe Date:
November 28, 2017
Cook Time:
Imperial (US)
Pair with any Dutton Estate Chardonnay: Kyndall's Reserve, Dutton Palms Vineyard or Warren's Collection
  • 8 ozs cream cheese, softened at room temperature
  • 1 stick unsalted butter, room temperature
  • 1 1/2 tsps finely minced garlic
  • 1/2 tsp kosher salt
  • 2 tbsps lemon juice
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/2 tsp dried thyme
  • 1/2 tsp dried parsley
  • 1/4 tsp dried marjoram
  • 1/4 tsp dried tarragon
  • 2 tsps fresh minced chives
  • 1/2 oz finely grated (micro-planed) Estero Gold Reserve or Parmesan (about ½ cup)
  • 1/4 tsp freshly ground black pepper

Mash the minced garlic with the salt into a paste in a mortar and pestle or with the side of a French knife on a cutting board. Put the lemon juice in a small glass or ceramic container and stir in garlic paste. Add measured dry herbs to hydrate and set aside. Place butter and cream cheese in mixer bowl and beat for several minutes. Add lemon garlic herb mixture, fresh chives, grated cheese and pepper and beat to combine. Cover and refrigerate overnight to meld flavors.  Serve at room temperature with crostini, crackers or crudités.  Store refrigerated for up to 10 days.