Like a Boursin with garlic and herbs


Like a Boursin with garlic and herbs
It is quite easy to make your own garlic and herb cream cheese, rather like the well-know Boursin. It's fresh, much better, of course, and delicious, especially with a piece of toast.
213 K 3.9/5 (37 reviews)
Grade this recipe:
Keywords:
Last modified on: June 12th 2011
For this recipe: Comment Send to a friend Ask me a question Follow Printable Diaporama
For 300 g, you will need:

Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 35 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - ⌛ 10 min.
Like a Boursin with garlic and herbs : Stage 1
Mash 250 g cream cheese with a fork.

If you have the energy, pass it through a sieve with a maryse. This is more work of course, but it will be much smoother.

Stage 2
Like a Boursin with garlic and herbs : Stage 2
In any case, you need to obtain a sort of paste.

Stage 3 - ⌛ 5 min.
Like a Boursin with garlic and herbs : Stage 3
Prepare 1 shallot and 1 garlic clove, then chop finely.

Stage 4 - ⌛ 5 min.
Like a Boursin with garlic and herbs : Stage 4
Wash 1 bunch chives and chop finely.

Stage 5 - ⌛ 5 min.
Like a Boursin with garlic and herbs : Stage 5
Do the same with 1 bunch parsley.

Stage 6 - ⌛ 5 min.
Like a Boursin with garlic and herbs : Stage 6
Tip all this into the cheese, salt lightly (how much will depend on the saltiness of the cheese you are using), pepper generously and mix well.

Check seasoning.

Stage 7 - ⌛ 5 min.
Like a Boursin with garlic and herbs : Stage 7
Pack the mixture into ramekins, then cover with plastic film to protect from the air, and keep in the fridge.

Stage 8
Like a Boursin with garlic and herbs : Stage 8
Serve with good bread, toasted (how I like it best) or not.
Remarks
You can change the herbs to any you like, according to taste. Why not try coriander and chervil, for example, which is delicious.

For a stronger flavour, replace half the cream cheese with feta.
And to drink?
An easy-drinking white wine like a Muscadet.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe45 RDI=71 %14 RDI=5 %1 RDI=1 %251 RDI=13 %1,054 RDI: 13 %
Per 100 g15 RDI=24 %4 RDI=2 %085 RDI=4 %357 RDI: 4 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: milk
How much will it cost?
  • For 300 g : 5.30 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Fresh spinach with cream
Fresh spinach with cream
Fresh spinach, simply wilted, reheated in a sauce of thickened cream with shallot, and served with quarters of hard-boiled egg.
September 29th 2012379 K3.8 1 hour 45 min.
Poitevin twist
Poitevin twist
This short baguette, from the Poitou region of western France is soft-textured, made with walnuts, walnut oil and goat's cheese. As the name suggests, the bread is twisted, rather than slashed, just before it goes into the oven.
December 19th 201884 K 3 hours 20 min.
Chestnut cake
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
August 28th 2025357 K5 1 hour 15 min.
Sugar syrup
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads.
February 21th 2011782 K3.5 8 min.
Röstis
Röstis
Probably a swiss recipe originally, but also known in the French region of Franche-comté. This version is more sophisticated.
February 21th 2011282 K4.2 40 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2026-04-26)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe (as 3 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page