| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Appetizers, Cheese/eggs, Dips, Harned 1994, Spreads | 1 | Batch | |
INGREDIENTS
| 8 | oz | Cream cheese |
| 2 | Garlic cloves; peeled | |
| 1 | tb | Each fresh basil, dill and chives |
| 6 | Black olives; pitted |
INSTRUCTIONS
Blend cream cheese, garlic and herbs in a food processor until smooth. Chop in olives. Transfer to a small bowl and keep refrigerated until ready to serve. Ogden writes: "Boursin is generally served as an appetizer spread on crackers, or stuffed into cherry tomatoes, but sometimes we make roast beef sandwiches with a layer of boursin as a base." Recipe developed by Ellen Ogden. In "The Cook's Garden" catalog. Vol. 8, No. 1, Spring/Summer 1991. Pg. 29. Electronic format by Cathy Harned. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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