Boursin Butter
A cheesy spread made with Boursin and butter to slather on anything and everything!
Servings: 1.25 cups
Equipment
- mini food processor optional, this is the one I use.
Ingredients
- 5.3 ounces Boursin Cheese (one package)
- 1/2 cup salted butter, soft
Instructions
- Note: I do this in my small food processor which makes it quick and easy. You can also use a bowl and a spoon, but make sure your butter is truly soft.
- Break apart the Boursin cheese and add to your small food processor. Add the butter, also cut into chunks. This helps the machine blend the two ingredients quicker and easier, without the need to over-blend.
- Process until the mixture is well blended. I stop the machine to redistribute and scrape down a couple of times. The Boursin butter will be soft and have a large moist crumble texture.
- Transfer the Boursin butter to a small jar or jars. You can use right away, or refrigerate for later. Your butter will be spreadable straight from the fridge, but if you like it even softer you can leave it out on the counter for a bit before using.
- Keep leftover Boursin butter chilled. The butter will last up to a week in the refrigerator, and can be frozen for up to 3 months.
Notes
This will work with other flavors of Boursin cheese, too, so experiment!
Nutrition
Serving: 1 Tbsp · Calories: 72 kcal · Carbohydrates: 0.3 g · Protein: 1 g · Fat: 8 g · Saturated Fat: 5 g · Polyunsaturated Fat: 0.2 g · Monounsaturated Fat: 1 g · Trans Fat: 0.2 g · Cholesterol: 20 mg · Sodium: 83 mg · Potassium: 1 mg · Sugar: 0.3 g · Vitamin A: 219 IU · Calcium: 7 mg · Iron: 0.001 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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