homemade herbed boursin – so easy

SAY ‘CHEESE’

Making your own homemade herbed boursin is super easy. Room temperature cream cheese, a little whipping cream, garlic, a mixture of fresh herbs and you’ve got an irresistible tangy cheese spread for crackers, vegetables or to melt over scrambled eggs. It’ll keep for a week in the fridge or for up to three months in the freezer. I prefer the dense texture that my recipe produces, but if you’d rather the fluffier consistency of commercial Boursin add a bit more cream. I served it with plain rice wafers, a mild Italian salami and garnished the platter with tiny blue borage blossoms. Summer is here!

HOMEMADE HERBED BOURSIN
Makes 8 ounces

homemade herbed boursin - so easy - bitebymichelle.com
INGREDIENTS

  • 1-8 ounce package cream cheese
  • ½ cup whipping cream
  • 1 clove of garlic, minced
  • 1 tablespoon each of fresh chives, basil and thyme, chopped
  • ½ teaspoon freshly cracked black pepper

homemade herbed boursin - so easy - bitebymichelle.com
homemade herbed boursin - so easy - bitebymichelle.com
homemade herbed boursin - so easy - bitebymichelle.com
homemade herbed boursin - so easy - bitebymichelle.com
THE STEPS:

  1. Place all of the ingredients in either a food processor or a large mixing bowl.
  2. Whiz or beat until completely combined.
  3. Scrape the cheese on to a large piece of plastic wrap.
  4. Roll the cheese into a cylinder, inside the plastic.
  5. Chill until firm.

homemade herbed boursin - so easy - bitebymichelle.com
THE LOVE: Experiment with any combination of fresh herbs that you have on hand, but no more than three different varieties. The ground pepper can either be mixed into your boursin or ground on top of it.

For months, I’ve been struggling.

It’s hard to write a blog when you live in a small town. You’ve heard of ‘six degrees of separation’, try three degrees. One grammatical fart and I’m a giggle over drinks at the local bar. It shouldn’t matter to me, but it does. It’s hurtful. How can writing a blog about food invite criticism, you ask, a pie is a pie is a pie. True enough, except my food is the subtext for a different conversation; its more of an edible backdrop to an ongoing soliloquy for my girls. Somehow, somewhere, one over-heard snort too often, and I clammed up. The ease with which my fingertips clicked across this keyboard, sharing stories about my daughters, my relationships and my life has cramped like a Charlie horse. Lately, I spend more time deleting what I’ve written than writing.

Too mushy? People might think I’m a starry-eyed romantic. I am.

Too personal? It’s one thing to pull my panties down, but should I yank on someone else’s?

Too weird? Arguably, my weirdness is probably better left deleted. On the other hand, when I think back to why I started this blog, it was so my children and their children would have an on-line place to go, to hear me tell them a story; even a weird story.

After months of teetering on the edge of a half-baked blog, I’m done. I don’t want to write looking over my shoulder; scurrying under a muffin recipe to avoid being the brunt of a slog fest. I’ll never win over the negative banter. I have to accept that blogging comes with challenges out of my control. I have two choices: stop writing or write what I want.

I want to write. With a smile.

Thanks for reading.

homemade herbed boursin
Print
AUTHOR:
:
:
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Yield: 8 ounces
INGREDIENTS
  • 1-8 ounce package cream cheese
  • ½ cup whipping cream
  • 1 clove of garlic, minced
  • 1 tablespoon each of fresh chives, basil and thyme, chopped
  • ½ teaspoon freshly cracked black pepper.
THE STEPS:
  1. Place all of the ingredients in either a food processor or a large mixing bowl.
  2. Whiz or beat until completely combined.
  3. Scrape the cheese on to a large piece of plastic wrap.
  4. Roll the cheese into a cylinder, inside the plastic.
  5. Chill until firm.
THE LOVE:
: Experiment with any combination of fresh herbs that you have on hand, but no more than three different varieties.

 

  • Janice

    I’ve been missing your stories. Please don’t stop! There’ll always be naysayers, but there’ll also always be the rest of us. (And hey, even the naysayers are reading!) Sure, you’re a romantic who wears her heart on her sleeve, but that’s what makes the blog terrific! Some of us hard-hearted readers could use a little romance! Plus, I get to Google new words, like boursin!

    • You are adorable! I appreciate your support. If you’re by this way over the summer, drop in!

  • Emily M

    I can’t wait to try this recipe! I love Boursin and I didn’t realize how easy it was to make. Keep writing. Although I don’t often comment, I love to read what you’ve written! Grammatical errors and all.

  • Marie Toner-Godbout

    Michelle, I’m quite a bit older than you are, and I’ve experienced similar challenges from people I actually thought were part of my life. It’s hurtful, and causes one to question the value of what you’re doing. In the end, we come to realize our special talents may cause :envy; jealousy? All because people compare. In the end, it’s their problem, not ours! I’m so happy you chose to continue your blog, because there are those among us who look forward to it. Thank you!
    Marie.

    • Hi Marie, I see where your daughter gets her wisdom. You’re absolutely right. From now on, the critics get none of my time…

  • Maureen Creamer

    Thanks for writing!

  • Rosemary Shew

    Sounds good to me, have you tried Fromage Fort/Jacques Pepin? Comes in handy.

  • Teresa

    I was getting a little panicky towards the end! I’m thrilled that you will carry on. Although I completely understand. Oh boy do I understand. Have a great weekend!

  • Tanya Paterson

    I couldn’t imagine you not blogging! I want you to know that I look forward to each and everyone of your stories! They make me laugh and cry and I can hear your gentle voice telling each one with all your love for your girls behind them. I am so glad that you decide to write and to write with a smile. Thank you.

    • Thank you Tanya! It’s funny but sometimes when I’m writing I think about you and your girls. You are so lucky!

  • Kaitlin Doherty

    I love all your words. Especially the weird ones. xo

  • Danika Smit

    Though not often one to leave comments online (minus Facebook), I was so touched by what you wrote I thought it important to let you know that your stories, your recipes, your photos, your blog…they are thoughtful, kind, funny, honest and a great and constant reminder/connection to home.

    Living an ocean away, and having grown up with you and the girls for a time, I’m always so curious and excited to see your newest post pop up in my inbox – regardless of any grammatical or spelling flaw. Do people REALLY make fun of that!? And sharing your personal stories is what makes your blog that much more compelling; it gives it that extra bit of LOVE.

    I believe what you share and how you share it is meaningful and brave. I am so happy you will continue to write – and with a smile – especially for those who only smile back, sans snorting.

    With love from Amsterdam (and giggles knowing how many grammatical errors I’VE probably made in this comment…)

    Danika xo

  • Johanne McCullough

    Write on! (pun intended!)

    I’ve truly enjoyed everything you have written. I always say that it’s hard to put your creations out there for all to see and judge. I’ve been doing it for years in one form or another, and thankfully feedback has always been gentle. I have to try this boursin. It sounds amazing!

    Thanks for putting up with us. 🙂

  • Kim Wanless

    Michelle – you are a Light in my Day! It’s hard to dismiss those who are hurtful, but am so very thrilled that you’re dancing your dance, and trying to learn to pay no mind to those who don’t deserve to share part of your heart. Thank you for all that you bring to MY day – you are a treasure. 😀 xo

    • Wow! I will definately be skipping today – thanks for your kind words.

  • Deb

    I’m so sorry to read this. I just discovered your blog a few months ago and I really like it. I’ve tried several of your recipes – rhubarb scones with strawberry butter being my favorite, so far. I really like your voice – you come across as a very warm and caring soul. Shame on anyone who feels it’s okay to be unnecessarily hurtful to the point of making you stop doing something you enjoy. They act out of insecurity and cowardice. I’m sorry that they’ve “won” but hope you get some peace. Take care.

    • Hi Deb, thanks for your words of encouragement. I do love writing my blog and have decided to let it be.

  • Helen Grace Sampson

    I for one am glad that you are writing what you want. Thank goodness. And thank you for this great looking recipe, I will definitely be making it!

    • Hi Helen, let me know if you like the boursin – we love it! Thanks for your message!

      • Helen Grace Sampson

        Yes, I made the boursin! The main herb I added was fresh basil along with a bit of fresh dill, tarragon and the garlic. We are enjoying it, thanks for the recipe!

  • Gail

    Thanks for reading????? Thank YOU for writing!! That’s the love – allowing us to read with a smile.

    • Hi Gail, I really feel grateful that you take the time from your day to read my blog. I want you to know that. Thanks for your lovely note!

  • Morgan

    No one forces these local critics to read your blog. The fact that they continue to read only to criticize it says more about their character and motives than it does your own. Do what makes you happy; I love what I’m reading!

    • Hi Morgan, I never thought about it like that – you’re right and thank you!

  • Janelle Flanagan

    I am so very glad you’ve decided to continue writing your blog, Michelle. Not reading your blog would leave a blank in my week that only your blog fills. I appreciate all the effort it takes to put this together and thank you for allowing me a peek into your kitchen and life!

  • Elizabeth

    I share your Blog with anyone who is interested in great food. And let’s not forget the great photos…hello!!! Your food is tried, true, and tested and can be replicated or used as a springboard to something else.
    Your food is Your story. And your story is many great recipes both with food and people…I personally love the ingredients you write about; you, your family, the farm, the city, dogs past and present, testing new recipes and donating your time to prepare charity dinners. It’s Real!
    Keep up the tasty blogging and all the stories it encompasses and write only with the boundaries you give it…not others.

    • Your support is so appreciated. I think part of writing for an unknown audience is accepting the old adage, ‘you can’t please everyone.’ I’m working on acceting that…

  • Lori Thurrott

    Haters gonna hate ~ so glad you’re staying ~ I would miss you.

  • Donna

    You inspire me to look at why I have stopped blogging. I blogged for the same reasons (sadly, not an amazing food blog). I have stopped, and partly for the same reason…. ridicule… opinions that differ… with your struggles, you are not alone… I hope I can turn myself around and follow your lead!