Ingredients
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24
-
3
-
2
-
2
-
3/4
-
1/2
-
1/4
-
1/4
-
1/4
-
1/4
-
1/4
-
-
-
-
Directions
Tipsy Boursin Cheese, Creamy, smooth, with more than a hint of garlic This recipe was in a cookbook my Mom made for me If you put this out at a party, you probably won’t have leftovers to think about, but just in case, it keeps well, wrapped tightly in the fridge , I prepared this as written but without tarragon as I don’t have
For the Vermouth used Martini bianco as I knew that this would be absolutely perfect with the fresh cheese (use the vermouth for cheese pies as well)
We combined this with fresh bread and smoked salmon! So yummy!, I made this exactly as written for a large party, but forgot to serve it, so it was shared with friends and used in place of expensive Boursin in two reipes I like to make To be honest, I like it better than Boursin, except it doesn’t have the buttery/melty quality of the real thing when you’re eating it on a cracker It’s delicious, though, and this is an excellent recipe Thanks for such a useful recipe that will save me a lot of money
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Steps
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1
Done
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Place All Ingredients Into a Food Processor or Mixer, and Whirl. |
|
2
Done
|
Pack Into a Crock, Fancy Cup, or Dish or Form Into Logs. |
|
3
Done
|
Refrigerate and Serve With Crackers and Get Ready For Raves! |
