Last Wednesday I was thinking Spring, fresh herbs and beautiful days, then my site crashed.
Culinarythymes.com was down for 5 days. Five long days I volleyed back and fourth with technical support. Man, was that frustrating. So I apologize to any of you who visited while the site was down and I thank you for returning!
But today is a new day, right? I’m so ecstatic that the site is up and live, I might just pop a bottle of bubbly tonight. It’d go quite nicely with this homemade version of boursin.
The recipe appeared with permission in the March/April 2001 issue of Culinary Thymes magazine, and is originally found in the cookbook Southern Herb Growing (Shearer, 1997) by the late Madeline Hill and Gwen Barclay (with Jean Hardy).
It’s a favorite of mine, and clearly timeless. I love all those fresh herbs blended with butter and cream cheese. It just sings Spring. Pair it with a bottle of sauvignon blanc (or the aforementioned bubbles) and get outside. Enjoy the beautiful weather before it is gone! -alyce eyster
Hilltop's Boursin Cheese
Author: Madeline Hill and Gwen Barclay, Southern Herb Growing
Recipe Type: appetizer
Prep Time:
Total Time:
Serves: 12
The recipe appeared with permission in the March/April 2001 issue of Culinary Thymes magazine, and is originally found in the cookbook Southern Herb Growing (Shearer, 1997) by the late Madeline Hill and Gwen Barclay (with Jean Hardy).
Ingredients
- 1 lb. cream cheese, softened
- lb. butter, softened
- 1 tsp mashed garlic
- 1 ½ Tblsp chopped sweet marjoram
- 1 ½ Tblsp chopped chives
- 1 Tblsp chopped basil
- 1 tsp chopped English or French thyme
- 1 Tblsp chopped parsley
- tsp salt
- tsp freshly ground white pepper
Instructions
- Beat the cheese and butter together. Add the mashed garlic to the cheese, mixing well. Add the finely chopped herbs, salt and pepper.
- Chill slightly and form into logs. Wrap tightly in plastic wrap. Refrigerate or freeze. Serve with toasted French bread rounds.
Thanks for stopping by. Here's to great food and good thymes! -