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Ellen's Boursinappetizers, cheese/eggs, dips, spreads 8 oz cream cheese 2 garlic cloves; peeled 1 tablespoon each fresh basil, dill and chives 6 black olives; pitted Blend cream cheese, garlic and herbs in a food processor until smooth. Chop in olives. Transfer to a small bowl and keep refrigerated until ready to serve. Ogden writes: "Boursin is generally served as an appetizer spread on crackers, or stuffed into cherry tomatoes, but sometimes we make roast beef sandwiches with a layer of boursin as a base." Recipe developed by Ellen Ogden. In "The Cook's Garden" catalog. Vol. 8, No. 1, Spring/Summer 1991. Pg. 29. Electronic format by Cathy Harned.
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