BOURSIN CHEESE
1 lb. cream cheese, softened
1/2 lb. butter or margarine, softened
1 tsp. mashed garlic
1 1/2 T. chopped sweet marjoram
1 1/2 T. chopped chives
1 T. chopped basil
1 tsp. chopped English or French thyme
1 T. chopped parsley
1/2 tsp. salt
1/4 tsp. freshly ground white pepper
Beat cheese and butter together. Add mashed garlic to cheese, mixing well. Add finely chopped herbs, salt, and pepper. Chill slightly and form into ball or logs. Wrap tightly in plastic wrap. Refrigerate or freeze. Slice as needed, and serve with toast.
Serves 12.
1 lb. cream cheese, softened
1/2 lb. butter or margarine, softened
1 tsp. mashed garlic
1 1/2 T. chopped sweet marjoram
1 1/2 T. chopped chives
1 T. chopped basil
1 tsp. chopped English or French thyme
1 T. chopped parsley
1/2 tsp. salt
1/4 tsp. freshly ground white pepper
Beat cheese and butter together. Add mashed garlic to cheese, mixing well. Add finely chopped herbs, salt, and pepper. Chill slightly and form into ball or logs. Wrap tightly in plastic wrap. Refrigerate or freeze. Slice as needed, and serve with toast.
Serves 12.
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