This simple cheese spread will disappear faster than you can make more!
If you haven’t tasted Boursin® or Rondelé®, you’re missing something. They are both spreadable cow’s milk creamy cheeses that comes in several flavors. They’re great as a spread on a crusty baguette or on crackers or stuffed into jalapeño poppers. They’re also wonderful as a sauce spread on a pizza crust for white pizza, dolloped on a hot steak or asparagus, or mixed into mashed potatoes. You can buy Boursin and Rondele in many groceries, but it is fairly easy to make your own homemade version for a fraction of the cost.
Serve With: Pinot Noir.
- 8 ounces cream cheese (you can use low fat)
- ½ teaspoon garlic powder
- ⅛ teaspoon Morton Coarse Kosher Salt
- ¼ teaspoon finely ground black pepper
- 2 teaspoons fines herbes
These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page
- Prep. Let the cheese sit at room temp for about an hour to make it easy to mix. Low fat or spreadable cream cheese are easy to work in 15 minutes or less. Or microwave it for 10 seconds to soften it.
- Blend in the seasonings with a fork. Let it age in the fridge for 4 hours or more if possible. This allows the oil-soluble flavors in the herbs to be extracted and marry with the cheese.
- Serve. It is easier to spread on breads and crackers at room temperature. If there is any left over, plop it onto some plastic wrap and roll it into a ball or cylinder with the plastic tight against it and refrigerate. It'll last at least a week.
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