Makes 4 to 6 servings
Here’s how to make a homemade version of Boursin, the popular, flavored cheese spread made with soft Gournay cheese. Our recipe calls for a combination of cream cheese and butter, easier-to-find alternatives that turn out spectacularly well with all the additional flavorings. A garlic press will help crush the pickled onions to just the right consistency for a smooth spread. Discard any tough or fibrous bits left behind in the press. Serve the spread with rye crisp crackers or bagel chips, or dollop it into baked potatoes instead of butter and sour cream.
1 small garlic head
6 tiny pickled onions, drained
8 ounces regular or low-fat cream cheese
½ cup (1 stick) unsalted butter, softened to room temperature
2 tablespoons minced chives or fresh parsley leaves
1 teaspoon table salt
½ teaspoon ground black pepper
1. Position the rack in the center of the oven; heat the oven to 375°F.
2. Slice the top quarter off the garlic head to expose the cloves. Wrap the cut head in aluminum foil and bake until soft and tender, about 45 minutes. Open the foil and cool at room temperature for at least 15 minutes or up to 2 hours.
3. Use a small fork or a toothpick to get the garlic cloves out of their papery wrappers. Squeeze them, a few at a time, through a garlic press and into a medium bowl.
4. Squeeze the pickled onions, one at a time, through the garlic press and into the bowl. Discard any solids left in the press.
5. Stir the cheese, butter, chives, salt, and pepper into the garlic and onion mixture until creamy and smooth.
6. Pack the mixture into a small crock or a larger ramekin. Serve at once or cover and refrigerate for up to 4 days. Set the spread out at room temperature for at least 30 minutes to soften before serving.