BOURSIN CHEESE

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.

MARINATED FETA

MARINATED FETA

This is party food made easy; serve with toasted bread or toss into a pasta salad. Feel free to cut back on the crushed red pepper flakes if you're sensitive to heat and spice.

You'll need a glass or sturdy plastic container with a tight-fitting lid that can hold all the oil and cheese.

The marinade oil can be strained and used in salad dressings.

Make Ahead: The feta needs to marinate in the refrigerator for at least 48 hours and up to 3 weeks.

SERVINGS:


Tested size: 16 servings; makes about 2 quarts
INGREDIENTS
4 cups good-quality extra-virgin olive oil
1 bunch fresh thyme
1 bunch fresh rosemary
3 bay leaves
Rind (no pith) of 2 oranges
Rind (no pith) of 2 lemons
2 pounds good-quality sheep’s-milk or goat’s-milk feta cheese, such as Seven Springs and Lively Run brands
3 tablespoons whole black peppercorns
3 tablespoons whole pink peppercorns
3 tablespoons crushed red pepper flakes (see headnote)
DIRECTIONS


Combine the oil, thyme, rosemary, bay leaves and citrus rinds in a medium saucepan over medium heat.

Meanwhile, drain the feta and cut it into 1-inch cubes. Place them in the glass or plastic container. Add both kinds of peppercorns and the crushed red pepper flakes.

Once the marinade begins to bubble at the edges, remove it from the heat. Let it cool to room temperature, then pour it over the feta. The cheese should be completely submerged. Seal and refrigerate for at least 48 hours before serving; discard the herbs for longer-term storage.

BAKED BRIE

BAKED BRIE

1 (6-8") round Brie cheese
Pie crust (homemade or store bought)
One of the following: 1) 1/4 cup brown sugar, 1/4 cup chopped pecans 

2) Apricot preserves
3) Hot pepper jelly and minced garlic

Roll out pie crust large enough to encase the cheese. Place 1/2 of 1), 2), or 3) in center of crust, then Brie and remainder of topping and gently fold crust together, pinching edges. Close all openings. Carefully turn over. Bake at 350° for 30 minutes. A bit of extra pastry is usually wanted.