Cooking-ez.com

1,560 easy and fully explained recipes, with +66K photos and 78 videos

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.
212 K 3.9/5 (37 reviews)
Grade this recipe:
duree35 min. difficultéEasy prix5.30 € pour combien300 g ingredients7 Ingredients
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 recipe50 RDI=20 %10 RDI=1 %1 RDI=0 %250 RDI=10 %1,050 RDI: 10 %
Per 100 g20 RDI=6 %4 RDI=0 %090 RDI=4 %360 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)
Cream cheese
Cream cheese

Like these other recipes: Beetroot and cream cheese verrines, Avocado and smoked salmon terrine , Gravlax, Surf and turf club sandwich, Baker's chicken and potato tart, ... See them all 15

Garlic clove
Garlic clove

Like these other recipes: Potato tortilla (Spanish omelette), Two-olive ciabatta, Polenta parmentier, Tomatoes Provençal, Potato gratin with 3 cheeses, ... See them all 102

Chives
Chives

Like these other recipes: Asparagus "en petit pois", Cauliflower and egg salad, Jerusalem artichoke salad, Avocado and smoked salmon terrine , Four-tier glasses, ... See them all 63

Parsley
Parsley

Like these other recipes: Pea and avocado salad, Crispy rolls with chicken and leek, "Jules Bonnot" salad, Fish terrine with spinach and tomatoes, Mixed salad with curry mayo, ... See them all 164

Other recipes you may also like
Couscous
Couscous
In couscous, the meat and vegetable mixture is rather long to cook, but not difficult. And the couscous itself (a kind of coarse semolina) is simple and quick to prepare.
November 16th 2017542 K4.3 2 hours 40 min.
Muffin dough
Muffin dough
This dough can be used to make this delicious and classic of the English cooking: muffins. It can be sweet, in different flavours, with fruit, but also savoury in other recipes.
February 6th 2013583 K5 25 min.
Crispy smoked salmon and herb rolls
Crispy smoked salmon and herb rolls
This recipe is for rolls of brik or filo pastry with a filling of smoked salmon, eggs, herbs and mustard. These are cut into sections before being cooked in the oven.
February 26th 201584 K4.1 50 min.
Chocolate cereal bars
Chocolate cereal bars
These have a chocolate sweetcrust pastry base, topped with dried fruit, toasted nuts and seeds, bound with a brown-sugar and butter mixture, then gently baked. Once the flapjack-like cake has cooled, it can be cut into bars.
July 11th 201853 K 1 hour 20 min.
Diplomat cream
Diplomat cream
Diplomat cream or "crème Madame" (a much prettier name) is one of many creams in French pâtisserie based on confectioner's custard. The classic confectioner's custard (crème pâtissière, or french pastry cream) has gelatin added while hot, then whipped cream is folded in when cold. This gives a very...
October 30th 201987 K 1 hour 50 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2026-03-15)

*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