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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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Recipe Archive Home - By Category - Recipe - Appetizers Page 6 | Cheese/eggs Page 2 | Dips Page 1 | Harned 1994 Page 1 | Spreads Page 1

Ellen's Boursin

Ellen's Boursin, Appetizers, Cheese/eggs, Dips, Harned 1994, Spreads