Recipe - Boursin Cheese With Black Pepper

3 CLOVES GARLIC; MINCED
One half teaspoon SALT
8 ounce CREAM CHEESE (ROOM
TEMPERATURE)
One fourth cup BUTTER (ROOM TEMPERATURE)
2 tablespoon FINELY SNIPPED PARSLEY
2 tablespoon COARSELY GROUND BLACK PEPPER

(To be used in preparation of Boursin Potato Gratin )
This recipe is included primarily for the convenience of using in
preparation of the Boursin Potatoes Gratin; however, it is good enough to
"stand alone." I like it as an hors d’ouevres served on crackers or
cocktail wafers. It keeps almost indefinitely under refrigeration but serve
it at room temperature. It is really good!
In a small bowl, make a paste with the pressed garlic and salt. Combine
with the cream cheese, butter, parsley, and pepper until smooth. (A mini
food processor is perfect for doing this.) Cover and store up to two weeks
in the refrigerator. Serve at room temperature.
OPTIONS: Transfer cheese to a 2 cup oven safebowl or ramekin and bake in a
350 degree oven for about ten minutes or until warm. Serve with crackers,
croustades, or as a filling for bitesize hors d’oeuvre puffs. Makes about
1 1/3 cups.

Posted to TNT Prodigy's Recipe Exchange Newsletter by "TOO GOOD TO BE
TRUE" by Chet. b. on Sep 20, 1997