BOURSIN CHEESE BLEND
Source: Dotti's Place
Ingredients	Instructions
2 tablespoons fresh chives 2 tablespoons fresh parsley 1½ tablespoons fresh marjoram 1 tablespoon fresh basil 1½ teaspoons fresh lemon thyme 1 clove garlic ½ teaspoon freshly ground black pepper	Chop herbs and garlic in a food processor; add pepper. To Make Spread: Add ½ cup blend to 8 tablespoons softened butter (or margarine), 1 pound softened cream cheese (or light cream cheese), and whirl until blended. Chill in refrigerator for several hours. Store in freezer for up to 3 months in an airtight container. The herbs can also be stored frozen in butter; then add cream cheese just before serving. If frozen, thaw in refrigerator, then reblend with an electric mixer before serving. Variations: Chop the herbs in a food processor and add enough olive oil to form a thick paste that can be stored in the refrigerator for a week to 10 days or can be frozen for 2 to 3 months. Pack paste in glass jars and cover with a layer of olive oil to prevent drying out. Use to make marinades or add to steamed vegetables, soups, and stews. Suggested Uses: Use cheese spread on crackers or raw vegetables. Warm cheese spread in a saucepan and add Parmesan cheese to taste for an Alfredo sauce to serve over pasta Yield: About ½ cup herb blend; About 1¼ pounds cheese blend.