Christmas Boursin

Every family celebrates Christmas differently.  While I choose to start celebrating in November (when Christmas movie season begins), my parents observed Advent and chose to celebrate Christmas starting on Christmas Eve and going for 12 days until the Epiphany.  We wouldn’t get a tree until the last minute, and we wouldn’t decorate it until late on Christmas Eve.

As my sisters and I grew up, the tradition of decorating the tree turned into one of the highlights of the Christmas celebration.  We would pour some eggnog and make dinner out of cheese and crackers.  We would always get brie cheese, boursin and farmer’s cheese.

Making brie is still out of my league, but I saw a recipe for boursin on the Internet and couldn’t resist making it for a friend’s birthday party.  I was delighted to see a few women congregating around the bowl of boursin.  By the end of the night the cheese was gone and my go to appetizer was born.


Homemade Boursin
Adapted from The Harried Cook

8 ounces (usually 1 block) cream cheese, at room temperature
1 Tbsp unsalted butter, at room temperature
4 medium cloves of garlic
1 Tbsp lemon juice (I used bottled lemon juice)
2 Tbsp chives, finely chopped
1 Tbsp dill, finely chopped
1 Tbsp sage, finely chopped
1/4 tsp dried oregano
1/4 tsp dried basil
1/4 tsp cracked pepper

1. Make sure the 8 oz cream cheese and the 1 Tbsp butter are both soft. In a small bowl (with a lid) cream the cream cheese and butter together until light and fluffy.

2. Grate the 4 garlic cloves using a very fine grater.

3. Stir in the 1 Tbsp lemon juice, 1 Tbsp lemon juice, 2 Tbsp chives, 1 Tbsp dill, 1 Tbsp sage, 1/4 tsp oregano, 1/4 tsp dried basil and 1/4 tsp cracked pepper.

4. Taste, and add more lemon juice, garlic or pepper, if desired.

5. Put the lid on the bowl and refrigerate until firm.  When you are ready to eat let it sit for 5-10 minutes to soften before eating.

Nutritionals (serves 20) Cals: 46, Fat: 5, Carb: 1, Protein: 1