Homemade Boursin Cheese

This is the first time we have made this recipe. It's from a little pamphlet-type cookbook called Easy & Elegant Hors d'Oeuvres. I LOVE Boursin, so I just couldn't resist trying this recipe. What better time than at Thanksgiving? It sounds festive and delicious. Since we are having guests, I'm crossing my fingers this tastes good, and I am making a double batch to yield 2 cups.

This cheese is a close approximation to actual Boursin, and significantly cheaper to serve! It is very delicious, and the spices are just perfect. This was a Thanksgiving hit as well. We are going to be serving this at many a holiday dinner.

Post-Thanksgiving Update: This cheese is awesome. While it is certainly not Boursin, if you're not familiar with Boursin you wouldn't know that. And the spices do a fine imitation...it is a perfectly acceptable imposter. This cheese is good! So good, that H-Bomb has declared it is His Favorite. I will be making this again, especially since those little rounds of Boursin have gotten so expensive lately...

Note that this has to be made 12 to 24 hours in advance.

Homemade Boursin Cheese
Yield: 1 cup

8 ounces plain whipped cream cheese or soft cream cheese
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/2 teaspoon chopped chives
pinch dried marjoram, crushed (I put the marjoram and thyme in my mortar and pestle to finely crush them)
1 tablespoon chopped parsley
1/2 teaspoon dried thyme, crushed
1/8 teaspoon ground pepper

In large bowl, beat cream cheese. Add other ingredients, and beat until well blended. Refrigerate 12-24 hours. Serve on crackers. (also good on celery, etc!)