Ellens Boursin

Serving Size: 1

8 oz Cream cheese
2 Garlic cloves; peeled
1 Tbsp Each fresh basil, dill and
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
roastbeef sandwiches with a layer of boursin as a base."

Recipe developed by Ellen Ogden. In "The Cooks Garden" catalog. Vol. 8,
No. 1, Spring/Summer 1991. Pg. 29. Electronic format by Cathy Harned. From
Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
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