GARLIC & HERB CHEESE PATE
This is one of those so-good-you-can't-stop-eating-it party nibbles; you might even want to double the recipe. Use any combination of herbs you like; I like fresh thyme and parsley but oregano, chives or basil could be used, too. I like this served with whole-grain crackers or crispy breadsticks.
Provided by EdsGirlAngie
Categories Spreads
Time 20m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Melt butter in a small skillet and saute garlic and green onions together for about 5 minutes, until softened.
- Cool.
- Combine the soft cream cheese with the cooled garlic and green onions, then mix in the herbs and Parmesan or Romano.
- Cover and chill until ready to serve.
- Serve with wholegrain crackers or breadsticks; also good with bagel chips or melba toast.
Nutrition Facts : Calories 1544.2, Fat 132.3, SaturatedFat 77.1, Cholesterol 412.4, Sodium 3131.9, Carbohydrate 19.6, Fiber 1.2, Sugar 9.7, Protein 72.3
GARLIC HERB CHEESE (COPYCAT BOURSIN) RECIPE
If you've been following my recipes, you'll know that I may be responsible for Boursin being packed into your fridge. Once I discovered this French-style garlic herb cheese went way beyond the charcuterie board and was such a special ingredient for cooking, I started using it in many of my recipes. And the crowd went wild. Now you'll save on costs and make something so comparable, you'd swear it was the same thing.
Provided by Jeffrey
Categories Appetizers
Time 5m
Number Of Ingredients 11
Steps:
- Add all the ingredients to a large mixing bowl. Take a silicone, rubber or wooden mixing spoon or spatula and mix together, folding it over until well combined with even seasoning distribution. (NOTE: You can also use a hand mixer if that's easier but I find that familiar consistency is best achieved when mixed by hand.)
- Once done, you can either serve immediately with crackers or in a recipe (like my Sausage & Shells) or store for later. If storing for later, keep the cheese in the large mixing bowl with a lid on top or divide into 4-5 small ramekins for pre-measured portions (each ramekin will be equivalent to about one 5.2-ounce package of Boursin). Cover with plastic wrap if placing in the fridge where it will last up to a month.
Nutrition Facts : Calories 478 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 135 milligrams cholesterol, Fat 47 grams fat, Fiber 0 grams fiber, Protein 9 grams protein, SaturatedFat 28 grams saturated fat, ServingSize 1, Sodium 516 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
HOMEMADE CHEESE SPREAD WITH GARLIC AND HERBS
Here's a DIY version of the flavored, spreadable Gournay cheese originally from France.
Provided by Rhoda Boone
Categories Appetizer Cheese Cream Cheese Garlic Chive Parsley Graduation Sugar Conscious Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 1 cup
Number Of Ingredients 7
Steps:
- Combine cream cheese, butter, garlic, and salt in the bowl of a food processor. Pulse until smooth. Add parsley and chives and pulse a few times until well combined. Pack mixture into a small bowl, ramekin, or glass jar. Cover and chill at least 30 minutes. Serve with crackers or toasts.
- Do Ahead
- Cheese can be made 5 days ahead. Cover and chill.
GARLIC AND HERB CREAM CHEESE
This herb and cheese spread is great on crackers, sandwiches when bored with mayo and mustard, or tucked into beef Wellington! It's so much cheaper to make it than buy it.
Provided by Lisa Mayer Kaelblein
Categories Side Dish Sauces and Condiments Recipes
Time 8h10m
Yield 12
Number Of Ingredients 10
Steps:
- Mix together the butter, cream cheese, Parmesan cheese, garlic, oregano, parsley, thyme, dill, basil, and pepper in a bowl until evenly combined. Chill in refrigerator overnight or 8 hours. This can be frozen for long-term storage.
Nutrition Facts : Calories 138.3 calories, Carbohydrate 0.9 g, Cholesterol 41.6 mg, Fat 14.4 g, Fiber 0.1 g, Protein 1.9 g, SaturatedFat 9.1 g, Sodium 122.8 mg, Sugar 0.1 g
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