Ellen's Boursin

Categories: Appetizers | Cheese/eggs | Dips | Harned 1994 | Spreads

Serves: 1 Batch

Ingredients:

8 oz Cream cheese
2 Garlic cloves; peeled
1 tb Each fresh basil, dill and
-chives
6 Black olives; pitted

Instructions:
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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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