Preparation:
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 |
