| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 3 | CLOVES GARLIC; MINCED | |
| 1/2 | ts | SALT |
| 8 | oz | CREAM CHEESE (ROOM TEMPERATURE) |
| 1/4 | c | BUTTER (ROOM TEMPERATURE) |
| 2 | tb | FINELY SNIPPED PARSLEY |
| 2 | tb | COARSELY GROUND BLACK PEPPER |
INSTRUCTIONS
(To be used in preparation of Boursin Potato Gratin ) This recipe is included primarily for the convenience of using in preparation of the Boursin Potatoes Gratin; however, it is good enough to "stand alone." I like it as an hors d.ouevres served on crackers or cocktail wafers. It keeps almost indefinitely under refrigeration but serve it at room temperature. It is really good! In a small bowl, make a paste with the pressed garlic and salt. Combine with the cream cheese, butter, parsley, and pepper until smooth. (A mini food processor is perfect for doing this.) Cover and store up to two weeks in the refrigerator. Serve at room temperature. OPTIONS: Transfer cheese to a 2 cup oven safe-bowl or ramekin and bake in a 350 degree oven for about ten minutes or until warm. Serve with crackers, croustades, or as a filling for bite-size hors d.oeuvre puffs. Makes about 1 -1/3 cups. Posted to TNT - Prodigy's Recipe Exchange Newsletter by "TOO GOOD TO BE TRUE" by Chet. b. on Sep 20, 1997
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