I don’t know about you, but I don’t do the
entertaining that I used to. When the late Mr. O-P was still with us, we
entertained every week. We didn’t always have big parties every week, but we
did at least once a month. He was an avid cook, and did as much, if not more,
of the cooking than I did, so it made entertaining a lot easier than it is for
me today.
Because I now host just one or two people at a time, I like to
keep things on hand to serve with cocktails, or as a little evening snack. This
includes crudités, fresh fruit, cornichons, a wide variety of olives (I have
quite the collection), a wide variety of condiments (ask me about my mustard
collection), crackers (they freeze beautifully, in case you were not aware), and
this cream cheese spread..PNG)
Not only is this good with crudités and crackers, but it is also
creamy enough to spread on a morning bagel, or use in a wrap-type sandwich. I
often enjoy it on its own, using my made-for-one
charcuterie board, a recent acquisition, and
one that I absolutely love.
.PNG)
Not only is this good with crudités and crackers, but it is also
creamy enough to spread on a morning bagel, or use in a wrap-type sandwich. I
often enjoy it on its own, using my made-for-one
charcuterie board, a recent acquisition, and
one that I absolutely love. 
Herbed Garlic Cream Cheese1 8-oz. pkg. cream cheese, softened
½ c. sour cream
3 T. grated Parmesan cheese
½ - 1 t. fresh lemon zest
1½ t. dried oregano
1 t. dried parsley
¼ t. dried thyme
¼ t. dried dill weed
¼ t. dried basil
¼ t. freshly ground black pepper
1/8 - ¼ t. Johnny’s Seasoning Salt
Place all ingredients into a medium bowl, and beat until creamy and well combined. Chill in refrigerator at least eight hours, preferably overnight to allow the flavors to meld. Keeps refrigerated for one week.
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Is this like Boursin cheese? I've seen copycat recipes for it, but yours is the first one I've wanted to try. I had no idea crackers could be frozen. I'd love to see a post of your olive and mustard collections. LOVE that charcuterie board for one - so neat with the little utensils! Hubs makes rectangular ones and puts handles on either end. The one you linked to is surprisingly well priced.
ReplyDeleteMy recipe for boursin cheese is really good. This is nothing like boursin. Homemade boursin cheese has butter in it. This is more earthy, for lack of a better word, because of the herbs. I love that charcuterie board as well. I actually love charcuterie boards in general, and have a nice collection of them, but this is just so darned cute, and so useful when serving one.
ReplyDeleteOur entertaining has also slowed down and i enjoy a couple or two couples now more than a crowd - so much easier and enjoyable! This recipe sounds delish! THX
ReplyDelete