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Ellen's Boursin

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      Title: ELLEN'S BOURSIN
 Categories: Appetizers, Cheese/eggs, Dips, Harned 1994, Spreads
      Yield: 1 Batch
 
      8 oz Cream cheese
      2    Garlic cloves; peeled
      1 tb Each fresh basil, dill and
           -chives
      6    Black olives; pitted
 
  Blend cream cheese, garlic and herbs in a food processor until
  smooth. Chop in olives.  Transfer to a small bowl and keep
  refrigerated until ready to serve.
  
  Ogden writes: "Boursin is generally served as an appetizer spread on
  crackers, or stuffed into cherry tomatoes, but sometimes we make
  roast beef sandwiches with a layer of boursin as a base."
  
  Recipe developed by Ellen Ogden.  In "The Cook's Garden" catalog.
  Vol. 8, No. 1, Spring/Summer 1991. Pg. 29. Electronic format by Cathy
  Harned.
 
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