Ellen's boursin

Yield: 1 Batch

Measure Ingredient
8 ounces Cream cheese
2 \N Garlic cloves; peeled
1 tablespoon Each fresh basil, dill and chives
6 \N Black olives; pitted

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.

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