Boursin-Style Goat Cheese
This is the home-made goat cheese recipe we serve at home, in nearly every cheese platter that we offer our guests. In addition, it is easily whipped up for a quick gourmet spread for crackers or crudites offered at parties with left-over baguettes. It can also be used to stuff mushroom caps or as a filling for miniature puff pastry turnovers., if you want to offer some fancy hors d’oeuvres. Or it can be simply presented on its own, in a French canning jar, for one of the offerings on a cheese course, which is how we like to serve it most often.
- 12 oz. goat cheese, softened at room temperature
- 3 T. olive oil, although the French might substitute salted butter, softened
- 1 /2 tsp Creole Seasoning
- 1 T. herbs du Provence
- 1 T. garlic salt
Place all ingredients in a bowl and combine with a fork until all ingredients are well incorporated, scraping sides of the bowl occasionally to ensure all ingredients are combined. Sprinkle with French sea salt and freshly ground pepper. Serve in a French canning jar.