| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
French |
Cheese/eggs, French, Harned 1994, Herb/spice, Spreads |
1 |
Batch |
INGREDIENTS
| 3 |
|
Garlic cloves; peeled |
| 1/2 |
c |
Fresh sweet basil leaves |
| 1/4 |
c |
Chives |
| 1/4 |
c |
Fresh parsley |
| 1/4 |
c |
Black olives; pitted |
| 8 |
oz |
Cream cheese |
|
|
Fresh basil sprig (garnish) |
INSTRUCTIONS
In a food processor, chop the garlic and herbs. Add the cream cheese;
blend until smooth. Coarsely chop the olives and add. Transfer the mixture
to a small bowl. Garnish with a sprig of fresh basil. Chill.
Ogden writes: "Boursin is a classic French herb spread. Mine is a
simplified version, good served with crackers or spread on pieces of French
bread, topped with thin slices of roast beef."
Recipe developed by Ellen Ogden. In "The Cook's Garden" catalog,
Spring/Summer 1994, Vol. XI, No. 1. Pg. 59.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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