Makes about 1 1/4 cup.
Remember Boursin cheese? It was very popular back in the 1970s – 80s and because it came from France it seemed very sophisticated. We think it’s due for a revival and suggest that you make your own with our Herbes de Romance. Serve it with rustic crackers, crudités, or slathered on a vegetable sandwich.
5 ounces plain chèvre
4 ounces cream cheese
2 tablespoons olive oil
1 teaspoon grated garlic
4 teaspoons Herbes de Romance
1/4 teaspoon sea salt
Black pepper to taste
Bring the cheeses to room temperature (or soften them in the microwave with a quick 15-second spin at half power).
Put the oil into a small saucepan, add the grated garlic, add the HdR, crushing it with your fingers as you do. Warm the oil mix gently over medium low heat, just for a minute or two, until the it feels warm to the touch. (This mellows the garlic’s bite and helps to release the herbs’ flavors.)
Put the cheeses and oil mix into a medium bowl. Add the salt, black pepper and a squeeze of lemon juice, then whip the mixture until it’s fully combined and fluffy. Taste and adjust the seasoning, adding more lemon, salt, or pepper, if needed.
Transfer the cheese to a container with a tight-fitting lid and stow it in the fridge to chill for at least two hours before serving. Tightly covered, the spread will keep for a week in the fridge.