Do you know about Boursin? It's delicious. Rich and creamy, garlicky, and full of flavor- it's amazingly good smeared on pretty much anything. And we've smeared it on pretty much everything, so I can attest.
I first heard about Boursin cheese waaaaay back in one of my four years of high school French class (please don't ask me to tell you how long ago that was. I started to do the math and cringed). We were assigned a class project that involved everyone bringing in American-made versions of French goodies. We ended up finding this recipe- I think maybe in one of the library cookbooks- for Boursin cheese as my contribution.
The recipe- which I totally snagged off of Food.com a few years ago when I made this again, having long lost the original one we'd found (I told you, it was a lot of years ago)- involves taking butter and cream cheese and blending them in a food processor, and adding parmesan, garlic, and herbs. I'll confess, sometimes we don't even bother with the herbs. The pic up above shows just the cream cheese, butter, parmesan cheese and garlic- and it's still amazing.
With all your goodies in the food processor, just ive it a good whir, let it sit for a little bit to let the flavors develop, and you have this incredibly versatile spread for anything. And I mean pretty much anything.
Smear it on cold roast beef. Smoosh between sliced chicken breasts before baking. Fill mushroom caps with it. Dollop on potatoes, spread it on paleo-fied crackers, plop onto grilled veggies.
And we keep finding new ways (and more excuses) to use it!
I know, it's not exactly paleo, with the cream cheese- but it's totally primal, and if you can't do the cream cheese, give it a try with a plain cashew cheese in it's place!
Homemade Boursin Cheese
8 ounces butter, at room temperature
16 ounces cream cheese, at room temperature
3 tablespoons grated parmesan cheese ( the real stuff, and freshly-grated)
1 tablespoon fresh dill, minced OR 1 teaspoon dried dill weed, crumbled
1/2 teaspoon dried marjoram
1/2 teaspoon basil
1/2 teaspoon chives
1/2 teaspoon black pepper
1/4 teaspoon dried thyme, crumbled
2 tablespoons minced fresh parsley
Start with the cheese and butter at room temperature- this is important!
In food processor, combine butter, cream cheese, parmesan and garlic. Process until smooth.
Crush the herbs in your palms before adding to the food processor to help release the oils.
Pulse the food processor a few times to combine ingredients.
Pack into a container just large enough to hold the Boursin, and store in the refrigerator.
To serve as a spread, bring to room temperature.