Homemade Boursin

I'd like to introduce to you my new favorite thing.

Homemade Boursin.

It's the easiest, quickest, most crowd-pleasing appetizer I've ever made. Perfect for holidays, parties, and any kind of get-together where food is appreciated.

Boursin has serious fans. And for good reason. It's a mild, soft cheese with all the herby, garlicy goodness you've always wanted in your cheese. Delicious on crackers, bread, sandwiches, grilled cheese... Basically anything you can spread it on.

To make, stir together softened plain cream cheese with garlic powder, dried parsley, black pepper, and the fresh herbs of your choosing. Yes, this means it's great with pretty much any kind of food, and the possibilities are endless -- Chives, mint, thyme, oregano, basil, tarragon, rosemary... I can't think of any combination that wouldn't be delicious. This is perfect for using an herb garden surplus! I've been using a mix of basil and oregano.

The best thing about this recipe is that it can be ready to eat within 10 minutes. You can serve it at room temperature or chilled. I prefer it straight out of the fridge after it's had a chance to stiffen up and all the flavors have melded.

So have a party on Wednesday? You can make this over the weekend.

Have a surprise guest coming over? This can be ready to eat by the time they arrive.

When I studied in France, the family I lived with told me that cream cheese was a cheese for les bébés. Not once did I see an adult eating it there. Apparently French pediatricians tell parents to give cream cheese to their infants as one of their first solids, for the calcium and (maybe more importantly) so the babies can start developing a palate for cheese.

I love the way they think.

But there's a reason French babies ease into a lifetime of enjoying cheese via cream cheese - it's a crowd-pleaser. If ever you find yourself in charge of a cheese board or appetizer, make this. Even non cheese-lovers will like it. And maybe they'll even develop a palate for cheese.