Boursin Cheese

Author: Justin
Makes 8 oz, plenty for a loaf of bread
1 stick (4 oz) butter 4 oz (1/2 pkg) cream cheese
lots of garlic -- no, more than that a bit of black pepper
a bit of oregano

Soften the butter in the microwave.  Mix all ingredients, which will take some elbow grease.  Once it is reasonably smoothly mixed, refrigerate.

Notes and Variations

Not quite identical to commercial boursin, but not a half-bad imitation.  Tends to get pretty hard in the fridge, though -- let warm a bit before spreading on softer breads.


Passed on by Nicolette Bonhomme/Barbara Broughton; origin unknown.