Vegetarian, Gluten Free
Thank you Mr. Boursin for creating and selling starting back in the sixties the greatest spreadable/garlicky/herby/cheesy snack ever. However, your little containers are still cost prohibitive in 2015.
Never mind though, as I have been making it on my own since Bon Appetit published a reader’s recipe for it more than 25? 30? years ago. A long time.
It’s amazingly good and you get 3 cups worth with less than 5 minutes of work that is mostly done by your food processor. And, so much less expensively too.
A retro food if there ever was one. All I need is a Dubonnet, red, on the rocks, with a twist. (I was psyched to see that Central Provisions, a Portland restaurant has Dubonnet on the cocktail menu. About time somebody did.)
Serve it with quality crackers, preferably something textural such as Rain Coast Crisps (salty date & almond is my new fave flavor). A divine combination.
Some quick things to note –
- You can make this very garlicky or not. Adjust the number of cloves to your own taste. One is good, two is garlicky (that’s what I typically use), three might be too much.
- You must use whipped cream cheese and whipped unsalted butter. It’s the stuff sold in tubs. Regular cream cheese and regular stick butter won’t be aerated enough.
If you want to get all fancy like, line a mold (I used a couer a la creme mold) with damp cheesecloth, so that you will get cute cheesecloth lines all over the cheese which has its own rustic charm.
Retro + Rustic Charm = OMG so freakin’ cute.
This particular touch might be lost on Super Bowl fans and since that is happening right now, just scrape the cheese into a good old bowl/ramekin and smooth the top.
And with that….
- 1 to 2 cloves of garlic, peeled
- 16 ounces whipped cream cheese, softened
- 8 ounce whipped unsalted butter, softened
- ½ teaspoon dried basil
- ½ teaspoon dried marjoram
- ½ teaspoon dried thyme
- ½ teaspoon finely chopped fresh chives
- 1 tablespoon minced fresh parsley
- ⅜ teaspoon salt
- ½ teaspoon freshly ground black pepper
- couer a la creme heart mold(s) - 1 large or 4 to 5 small
- Drop garlic cloves in food processor and process until minced. Add cream cheese and butter and combine until smooth. Combine basil, marjoram, thyme in a small bowl and as you add to processor, rub herbs between your fingers to release their fragrance. Add chives, parsley, salt and pepper and process until smooth. Scrape down bowl and pulse twice to combine. Taste and adjust seasoning if necessary. Scrape into an airtight container or into a mold (see direction below). Chill for at least 4 to 6 hours to allow it to set up and flavors to combine. Can be made three days ahead.
- To use a mold: Cut a piece of cheesecloth large enough to line heart mold(s) and fold over top. Moisten with water and squeeze out excess. Line mold with cheesecloth. Spoon in cheese, smooth top. Fold cheesecloth over. Refrigerate until firm, 6 to 8 hours or longer. Unmold onto serving plate and serve with crackers and/or raw vegetables.