Homemade Light "Boursin" Garlic and Herb Cheese

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When I post my Sunday dinner menus, I feature one recipe with the promise to share the other recipes in the future.  But in some cases, I share the remaining menu recipes immediately following for two reasons-- 1. It might be some time before I make the items on the menu again and 2. A heavy amount of reader requests via comment or e-mail.  The latter was the case this time.

I am sure many of you are familiar with that tasty garlic and herb cheese in the market.  Me...big fan.  You should also know that when I have an opportunity to make a store bought good from scratch, I go for it.  The only problem with that is that it is really hard to go back.  There is just no comparison in taste and texture when it is homemade--as is the case with this cheese.  Most of you probably already have the ingredients on hand and the spread comes together in a flash.  Make it ahead of time (bonus) for the flavors to meld, then spread it on baguettes, crackers, crudites, or use it in your favorite recipe, like this frittata.  This Sunday I piped rosettes of this cheese onto cucumber rounds for a tasty appetizer.  If you do serve it this way, make sure you pat the cut surface of the cucumber dry with a paper towel in order for the cheese to stay put.  Set them out on a tray for your guests and watch them disappear.
Printable Recipe

Homemade Light "Boursin" Garlic and Herb Cheese
makes about 1 1/2 cups

1 (8-ounce) package reduced fat cream cheese, at room temperature
1/2 cup (4-ounces) unsalted butter, at room temperature
1 medium clove of garlic, finely grated on a microplane
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/8-1/4 teaspoon dried dill
1 Tablespoon finely chopped fresh flat-leaf parsley
Kosher salt to taste

In a medium bowl, cream together the cream cheese and butter.  (You can do this by hand or with a hand-held mixer).  Add the garlic and herbs and mix until thoroughly combined.  Season to taste with kosher slat.  Transfer to a small crock or airtight container.  Refrigerate for several hours, preferably overnight to allow the flavors to develop.  Serve at room temperature with baguettes, crackers, crudite, or use in your favorite recipe.  Enjoy!

Source: Adapted from Kitchen and Garden Secrets from South Carolina by The Garden Club of South Carolina


  1. Wow, this sounds fantastic! Thanks fir sharing this.

  2. OMG. Looks amazing!

  3. You're right . . . this is so easy to make, so much better than what you can buy. It does take a little effort, but it's well worth it. I love your idea of piping the cheese onto cuke rounds. Clever.

  4. AnonymousJuly 04, 2012

    I use the Boursin cheese in mashed red potatoes. I am definitely going to try this homemade version. It looks yummy and will be less expensive than the brand name stuff.

  5. That looks fantastic! I love the idea of homemade Boursin, since Boursin is like the nectar of the gods but is accordingly too expensive to get very often.

  6. I use this as the spread for turkey, tomato, and avocado sandwiches. Works really well every time.

  7. AnonymousJuly 28, 2012

    So glad I found this!! We moved and I can't find the Boursin cheese anywhere!!!!

  8. AWESOME! My husband LOVES Boursin, but I'm not able to buy it for him very often because it is too expensive! This will be a nice surprise for him! :)

    1. Yes, this is much more economical than the store bought variety. Enjoy the recipe!

  9. This cheese is just amazing.

  10. AnonymousMay 14, 2013

    I made this today and after licking the fork it took all my willpower not to just stick the fork back in again. Wow it did taste just like the real thing! Thank you for posting this:-)

  11. AnonymousJuly 13, 2013

    Made this a couple times now, just switched out no-salt seasoning for the named spices. Totally amazing and addictive and can be put on anything, bagels, pasta, you name it, delish!!

  12. Herb tastes so great in cheese.

  13. Our family and friends LOVE this recipe! Thanks for sharing it!

  14. What do you use this one? I have had it on an egg breakfast sandwich, but not sure what else.

    1. You can use this on just about anything you like. Sandwiches, a dip for vegetables, filling for vegetables, toss it with pasta, or a simple spread on crackers.


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